Moo Sho Jou Pork

Moo Sho Jou Pork is my favorite of the “June Lee’s Famous Chinese Banquet” Recipes.  The filling is also good over rice if you don’t want to make Chinese pancakes.  Sometimes you can buy pancakes at Asian grocery stores; they are okay, but not as good as freshly made ones.

 

 8  Servings

 

 

1          cup tiger lily buds

1/2      ounce cloud ears

1          cup pork tenderloins, shredded (raw)

           

2          tablespoons soy sauce

2          teaspoons sugar

2          teaspoons cornstarch

2          teaspoons sherry

           

4          eggs, lightly beaten

1          teaspoon salt

           

4          tablespoons oil

1          clove garlic, finely minced

1          slice ginger, finely minced

1          head Chinese cabbage, shredded

2          teaspoons soy sauce

1          teaspoon sugar

4          green onions including tops, chopped

2          teaspoons salt

2          tablespoons sesame oil

           

           

            hoisin sauce

            green onion curls

1          batch CHINESE PANCAKES

      

 

Soak the tiger lily buds about 1 hour in hot water; discard the little end bud.  Soak clouds ears for several hours or overnight; rinse and cut in thin julienne strips.

 

Marinate the pork in a mixture of the soy sauce, sugar, constarch, and sherry.

 

Fry the eggs in oil to resemble a pancake; cut into thin strips 1" long.

 

Heat a wok and add 2 tablespoons oil.  Add the garlic and ginger and stir; add the pork and stir until it is white.  Add the tiger lily buds and clouds ear strips and stir fry 1 minute; remove and set aside.  Add the remaining oil, the soy sauce, and sugar; add the cabbage anc cook for 2-3 minutes until soft.  If there is a lot of liquid, stir in a little cornstarch and water to thicken.  Add green onion and salt.  Stir in the egg strips and drizzle with sesame oil.

 

To serve, spread a pancake with hoisin sauce using a green onion curl, put the curl on the sauce and top with a heaping spoonful of the pork mixture.  Roll up and eat.

 

 

Chinese Pancakes

 

 

4      cups flour

1 1/2 cups boiling water

4      teaspoons oil

      

 

In a food processor, mix the flour and boiling water until well mixed.  Turn onto a counter and knead slightly until smooth.  Cover with a damp cloth and let sit for about 20 minutes.  Cut the ball of dough into 24 pieces, or divide into 4, roll each into a snake, and cut each into 6 pieces; place under the damp towel. 

 

Smear 1 piece of dough with oil; pat out into a disk 3" in diameter.  Repeat with another piece of dough.  Place the pieces together and roll into a circle as thinly as possible.  Place on a dry griddle and bake until brown specks appear; turn and repeat.  Separate while hot and stack until the rest are baked.  Wrap in foil and steam to reheat.