Mu Shu Pork

This classic Chinese dish features tender shredded pork stir-fried with crunchy water chestnuts, rehydrated lily flowers, and earthy tree ears. The savory filling is wrapped in delicate, homemade pao bin (thin pancakes), creating a delightful contrast of textures and flavors. It is an interactive and engaging meal perfect for family dinners or entertaining guests. The combination of soy sauce, garlic, and sesame oil provides a rich, umami-packed taste that pairs beautifully with a drizzle of sweet plum sauce.

Cooking Method: Baking, Boiling, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 247.1

Description

This classic Chinese dish features tender shredded pork stir-fried with crunchy water chestnuts, rehydrated lily flowers, and earthy tree ears. The savory filling is wrapped in delicate, homemade pao bin (thin pancakes), creating a delightful contrast of textures and flavors. It is an interactive and engaging meal perfect for family dinners or entertaining guests. The combination of soy sauce, garlic, and sesame oil provides a rich, umami-packed taste that pairs beautifully with a drizzle of sweet plum sauce.

Ingredients

Dry lily flower
Tree ears
Pork, uncooked, shredded
well beaten
Chinese cabbage, shredded
Water chestnuts, chopped
Garlic, minced
Peanut oil
cut into 1-inch pieces
Soy sauce
Salt
Freshly ground pepper
Sesame oil
Flour
Boiling water
Additional flour

Directions

1
Rinse dry lily flower and tree ears in cold water.
2
Soak in cold water to cover for 1 hour, until soft.
3
Drain and finely chop the softened lily flower and tree ears.
4
Heat a wok over high heat.
5
When very hot, add peanut oil, turning the wok to coat sides.
6
Add shredded pork and stir-fry for 2 minutes.
7
Transfer cooked pork to a small bowl.
8
Add beaten eggs to the wok and stir-fry until cooked.
9
Add cooked eggs to the bowl and mix with pork.
10
Heat more oil in the wok if necessary.
11
Add shredded cabbage, chopped lily flower, tree ears, water chestnuts, and garlic.
12
Stir-fry for about 2 minutes.
13
Thoroughly blend in the pork and egg mixture.
14
Season with soy sauce, salt, and pepper.
15
Add green onions and cook for about 1 minute.
16
Taste and adjust seasoning if needed.
17
To make Pao Bin: If using a food processor, place flour in the work bowl.
18
With motor running, add boiling water until dough forms a ball.
19
If not using a processor, add boiling water gradually to flour, stirring with a wooden spoon.
20
When mixture forms a mass, transfer to a floured board and knead until dough forms a soft, smooth ball.
21
Place dough in a small bowl, cover with a damp towel, and let stand for 15 minutes.
22
Cut dough in half.
23
Place on a lightly floured surface and roll each half about 1/4-inch thick.
24
Cut into 2- to 2-1/2-inch circles.
25
Knead scraps together, roll out, and repeat to cut more circles.
26
Brush half of the circles with sesame oil.
27
Place each unoiled circle on top of 1 oiled circle.
28
With a rolling pin, roll each pair of circles into a larger circle about 6 inches in diameter, keeping as round as possible.
29
Place an ungreased 8-inch skillet over high heat to warm.
30
Reduce heat to moderate.
31
Place 1 pancake in the skillet and cook until it puffs and blisters, about 30 seconds.
32
Turn and cook the second side.
33
Flip onto a towel and carefully separate into 2 pancakes.
34
Stack cooked pancakes on a platter or on foil.
35
When all are cooked, wrap in foil and place in a warm oven until ready to serve.
36
Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up, and serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 247.1kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 3.0g15%
Cholesterol 24.0mg8%
Sodium 305.9mg13%
Total Carbohydrate 22.7g8%
Dietary Fiber 4.4g18%
Sugars 4.0g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mu-shu-pork/