Moo Shu Pork with Warm Mandarin Pancakes

By Sprig Originals ✓ · cooked up in Sprig

Silky velveted pork, ribbons of egg, cabbage and earthy mushrooms in a glossy soy-sesame sauce — piled onto warm flour pancakes with a swipe of hoisin so everyone rolls their own at the table. A Chinese-American takeout classic that comes together in about 15 minutes of actual wok time.

Ingredients

• 1 lb boneless pork loin or pork shoulder, cut into thin matchsticks
• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tsp soy sauce
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp Shaoxing wine
• 2 tsp oyster sauce
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 1/2 tsp cornstarch
• 3 tbsp water or low-sodium chicken broth

• 4 large eggs, beaten with a pinch of salt
• 3 tbsp neutral oil, divided
• 6 oz shiitake mushrooms, stemmed and thinly sliced
• 5 cups green cabbage or napa cabbage, shredded (about 3/4 of a small head)
• 1 cup carrot, cut into fine matchsticks
• 1 tbsp fresh ginger, minced
• 3 cloves garlic, minced
• 6 scallions, cut into 2-inch lengths, whites and greens separated
• 1/2 tsp kosher salt

• 12 Mandarin pancakes (or 8-inch flour tortillas)
• 1/3 cup hoisin sauce
• 2 tsp warm water
• Extra sliced scallion greens, for serving

Instructions

1. Freeze the pork for 20 minutes to firm it up, then slice it against the grain into 1/8-inch planks and stack and cut those into thin matchsticks. Toss in a bowl with the Shaoxing wine, soy sauce, cornstarch, sesame oil and white pepper. Let marinate at room temperature for 15 to 20 minutes while you prep everything else.
2. Whisk all sauce ingredients together in a small bowl until the cornstarch dissolves. Thin the 1/3 cup hoisin with 2 teaspoons warm water in a serving bowl so it spreads easily. Have every vegetable cut and within arm's reach of the stove — this cooks fast.
3. Warm the pancakes: stack them, wrap tightly in foil, and heat in a 300°F oven for 10 minutes, or steam the stack in a covered steamer basket for 5 minutes. Keep wrapped until serving.
4. Heat a 14-inch wok or large skillet over high heat until it just begins to smoke. Add 1 tablespoon oil, swirl, then pour in the beaten eggs. Let them set for 15 seconds, then scramble in large soft curds for about 45 seconds — pull them out while still slightly glossy and set aside.
5. Wipe the pan, return to high heat, and add 1 tablespoon oil. Spread the pork in a single layer and let it sear undisturbed for 60 seconds, then stir-fry 60 to 90 seconds more until just cooked through and no longer pink. Transfer to the plate with the eggs.
6. Add the last tablespoon of oil to the pan. Stir-fry the shiitakes for 2 minutes until browned at the edges, then add the ginger, garlic and scallion whites and toss for 30 seconds until fragrant.
7. Add the cabbage and carrots with the 1/2 teaspoon salt. Stir-fry over high heat for 2 to 3 minutes — you want the cabbage wilted but still with a little crunch, not watery. If liquid pools, keep the heat high and let it cook off.
8. Return the pork, eggs and any juices to the pan. Stir the sauce to recombine, pour it around the edge of the pan, and toss everything for 45 to 60 seconds until glossy and coated. Add the scallion greens, toss once more, and slide onto a platter.
9. Serve immediately with the warm pancakes, thinned hoisin and extra scallion greens. Each person spreads about a teaspoon of hoisin on a pancake, adds a few tablespoons of filling, folds up the bottom and rolls it like a burrito.

Chef's tips

Nutrition (per serving, estimated)

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