Recipe: Moo Shu Pork and Moo Shu Pancakes

MOO SHU PORK BY EMERIL
Recipe Courtesy of Emeril Lagasse

12 ounces boneless pork loin, cut into thin strips
2 tablespoons dark soy
Oil for wok
1/2 cup sliced shiitake mushroom caps
1/4 cup coarsely chopped water chestnuts
1/4 cup sliced bamboo shoots
1/2 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon pepper
1/2 cup bean sprouts
2 tablespoons minced green onions
2 tablespoons minced fresh ginger
10 moo shu pancakes
Hoisin sauce

Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat.

Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes.

Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes.

Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a little hoisin. Fill with the pork and vegetables. Roll up and serve.

Yield: 5 servings

MOO SHU PANCAKES BY EMERIL
Recipe Courtesy of Emeril Lagasse

1 1/2 cups flour
Pinch of salt
1/2 cup boiling water
2 tablespoons cold water
2 tablespoons sesame oil
Flour for rolling

In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake. Brush 5 of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets.

Yield: 10 pancakes