Moo Shu Pork With Mandarin Pancakes

In northern China, where the climate is cool, wheat-based staples such as pancakes, noodles, and steamed buns replace rice. Moo Shu Pork is typical: It's a stir-fried dish made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes. If you like, substitute flour tortillas brushed with a little sesame oil for the pancakes.

Yield: 8 servings (serving size: 2 filled pancakes)

Ingredients

• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  rice wine or sake
• 1  teaspoon  dark sesame oil
• 2  teaspoons  cornstarch
• 1  (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
• 10  dried shiitake mushrooms
• 1/2  cup  (1-inch) sliced green onions
• 3  tablespoons  minced garlic (about 12 cloves)
• 2  tablespoons  minced peeled fresh ginger
• 1/4  cup  dried wood ear mushrooms (about 1/4 ounce)
• 3  tablespoons  rice wine or sake
• 3  tablespoons  low-sodium soy sauce
• 1/2  teaspoon  cornstarch
• 1/2  teaspoon  sugar
• 1/4  teaspoon  black pepper
• 1  tablespoon  vegetable oil, divided
• 2  large eggs, lightly beaten
• 3  cups  thinly sliced napa (Chinese) cabbage stalks
• 4  cups  thinly sliced napa (Chinese) cabbage leaves
• 2  tablespoons  rice wine or sake
• 1/2  cup  hoisin sauce
• 1  tablespoon  low-sodium soy sauce
• 16  Mandarin Pancakes

Preparation

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.

Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan. Add 1 1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

(Totals include Mandarin Pancakes)

Nutritional Information

Calories:

418 (29% from fat)

Fat:

13.6g (sat 3.5g,mono 6.1g,poly 2.8g)

Protein:

24.7g

Carbohydrate:

46.2g

Fiber:

2.8g

Cholesterol:

107mg

Iron:

3mg

Sodium:

710mg

Calcium:

85mg