Mu Shu Pork

Kung Hei Fat Choy!

It’s Chinese New Year, so we’re doing Chinese tonight. Inspired by Pancake Day earlier in the week, we’re doing Mu Shu Pork, and making the pancakes for it ourselves, which according to this Cook’s Illustrated recipe is very simple.

Pancakes start with a hot water and flour dough, which after standing is pressed out and two pancakes get sandwiched together with oil between them.

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These then get rolled out.

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Then fried.

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Then separated.

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Not as easy to separate as advertised. Bits where they didn’t sit flat in the pan would stick together, and if you waited until they had cooked fully the overcooked bits stuck! Next time: larger pans, more careful getting them into the pan.

Then it’s a pork and egg stir fry with dried mushrooms, bamboo shoots and cabbage, served with hoisin sauce (and Sriracha) on the side to be spread on the pancakes.

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The stir fry was nice, but a bit bland on its own. With the hoisin sauce and pancake though it was great.

Not sure we’ll do the stir fry again, but doing the pancakes again with a different stir fry is definitely on the cards!

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