Mou Shu Pork

From the 1996 KLO dinner — Dim Sum

Mou Shu Pork

• Mandarin Pancakes (or small flour soft taco shells)
• 1 lb boneless pork loins
• 2 tsp soy sauce
• 1 tsp cornstarch
• 6 large dried mushrooms
• 1 Tbsp sesame oil
• 2 eggs, slightly beaten
• 1/4 tsp salt
• 2 Tbsp sesame oil
• 8 oz bamboo shoots, drained & cut into 1/4″ strips
• 1/4 cup water
• 3 Tbsp soy sauce
• 1 clove garlic, minced
• 1 tsp sugar
• 1 Tbsp cold water
• 1 tsp cornstarch
• 2 green onions (with tops), cut diagonally into 1/4″ pieces

Cut pork into 1/8″ x 2″ slices. Stack slices and cut lengthwise into strips. Mix 2 tsp soy sauce and 1 tsp cornstarch in glass bowl; stir in pork. Cover and refrigerate 30 minutes.

Soak mushrooms in warm water until soft, about 30 minutes. Drain mushrooms; remove and discard stems. Cut caps into thin slices. Heat 1 Tbsp oil in a 10″ skillet or wok until hot. Mix eggs and salt. Cook eggs until firm, turning once. Remove eggs; cut into thin strips.

Heat 2 Tbsp oil in skillet until hot. Cook and stir pork until no longer pink. Add mushrooms, bamboo shoots, 1/4 cup water, 2 Tbsp soy sauce, garlic, & sugar. Heat to boiling. Mix 1 Tbsp water and 1 tsp cornstarch; stir into pork mixture. Cook and stir until thickened, about 1 minute. Add egg strips and green onion; cook and stir 30 seconds.

Pour pork filling into serving bowl; arrange hot pancakes on platter. To serve, unfold pancake and spoon 1/4 cup filling down center. Roll up; fold one end over to contain filling.