MU-SI PORK LETTUCE WRAPS
What you need: large bowl, large heavy skillet, tongs, sharp knife
3/4 -1 pound pork loin, trimmed, cut into 1/2” slices and then 1/4” strips (freeze for 30 minutes to make slicing easier)
4 TB EACH hoisin sauce and rice wine vinegar
3 cloves garlic, minced
2 TB peanut, canola or other neutral oil
2 TB white wine, sherry or rice wine
1/2 cup dried wood ear mushrooms, soaked in hot water, drained and cut into thin strips
6 fresh shiitake mushrooms, stems removed, and sliced thin
4-6 cups shredded cabbage (I used Chinese Napa cabbage)
1 bunch scallions, trimmed, washed, sliced thin
2 eggs, beaten
Bibb lettuce leaves, washed and dried
Hoisin sauce, rice vinegar and ground chili sauce to finish
Place sliced pork loin, hoisin sauce, vinegar and garlic in a bowl and stir until meat is coated. Let marinate for 15-30 minutes.
Heat up a large skillet over medium high heat for 3-4 minutes. Add oil until shimmering, and then add the pork, using tongs. Reserve the marinade left in the bowl.
Stir fry the pork until brown on both sides, remove with tongs and set aside. Deglaze (pour into the hot pan) with wine, scraping up the brown bits and pour over the meat.
Add another 2-3 tsp oil to the pan and stir fry the mushrooms until golden. Add in the cabbage and the reserved marinade until it starts to wilt. Push the vegetables to one side of the pan and pour in the eggs on to the open side. Let them sit for 30 seconds, and then rapidly mix with the mushrooms and the cabbage until well coated.
Add back the pork and its juices, and toss with tongs until the whole lot is well mixed. Taste and adjust acid with more rice vinegar.
Lastly toss in the scallions and serve the Mu-si pork in butter lettuce leaves. Serve hoisin and ground chili sauce on the side.
Bonus Recipe: MANDARIN PANCAKES
TRADITIONAL MANDARIN PANCAKES
There are a few tips to achieve a thin but sturdy pancake. Using boiling water mixed with either all purpose or pastry flour helps achieve a delicate result. I add sesame oil and a sprinkle of red pepper flakes to the dough for even more zing. If you love the idea of a wheat wrap but not into making them from scratch, use store bought crepes or the thinnest flour tortilla you can find.
What you need:
large bowl or stand mixer with dough hook, pastry brush, small bowl, griddle or cast iron pan, rolling pin
3 cups all purpose or pastry (low-gluten) flour + extra for rolling
1 cup boiling water + 1/4 cup cold water
1 TB sesame oil
1/2 tsp red pepper flakes (optional)
Place flour in a bowl and mix with boiling water, sesame oil and pepper flakes. Mix with a wooden spoon until cool, then add the cold water. If mixing by hand, turn out onto a lightly floured surface and knead for 10-15 minutes. If using a stand mixer, mix all the ingredients (except the cold water) on low until well incorporated and dough is cool to touch. Add the cold water, crank up speed to medium, and mix for 5-10 minutes. Add a little flour if the dough doesn’t release from the sides of the bowl. Cover and let rest for 10 minutes. Knead again for another 5 minutes until smooth and velvety.
Divide dough into 16 equal pieces (about the size of an egg).
Flour your board and roll each ball into a 3” circle.
Using a pastry brush, spread half the rounds with a thin coat of oil, and place another round on top.
Re-flour your board, and roll these double-layered rounds out to 7-8” diameter.
Preheat your griddle or a cast iron pan over medium high. Place one round on the hot pan, and turn it when bubbles/air start to show on the surface. Cook the other side until golden, and set aside on a dish covered with a towel. Cook the rest of the pancakes.
While still warm, gently separate the pancakes into 2 thin rounds. Smear with a generous teaspoon of hoisin sauce and top with Mu-si pork mixture. Roll up, take a deep breath, get out a napkin, and enjoy MY FAVORITE!