Mandarin Pancakes with Moo Shu Pork (2024)

• 1 1/2 cups (7 1/2 ounces) all purpose flour
• 3/4 cup boiling water
• 2 teaspoons sesame oil
• 1/2 teaspoon vegetable oil

1. Mix the flour and boiling water in bowl to form rough dough.
2. Once the dough has cooled, transfer it to lightly floured surface and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.
3. Roll the dough into a 12-inch-long log on lightly floured surface and cut into 12 equal pieces.
4. Pat each piece into a 3-inch disk. Brush 1 side of 6 of the disks with sesame oil.
5. Top each oiled side with an unoiled disk and press lightly to form 6 pairs. Roll disks into 7-inch rounds.
6. Heat vegetable oil in 14-inch wok over medium heat until shimmering. Using paper towels, carefully wipe out oil.
7. Place a pancake in the wok and cook without moving it until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack the pancakes and cover loosely with plastic wrap. Repeat with the remaining pancakes. (Pancakes can be wrapped tightly in plastic wrap, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months.

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• 4 tablespoons soy sauce, divided
• 2 tablespoons plus one teaspoon sherry or Chinese rice wine, divided
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon grated ginger
• 1/4 teaspoon white pepper
• 12 ounces boneless pork chops, thinly sliced
• 1/4 cup chicken stock
• 1 tablespoon fish sauce
• 2 teaspoons cornstarch
• 2 tablespoons plus 2 teaspoons peanut oil
• 2 eggs beaten
• pinch of salt
• 6 scallions, whites and greens separated, and thinly sliced
• 1 1/2 cups thinly sliced fresh shiitake mushrooms
• 3 cups cole slaw mix
• 1/2 English or standard cucumber, seeded and thinly sliced
• 1/4 cup hoisin sauce

1. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, oyster sauce, sugar, ginger, and pepper. Pour the mixture over the pork and set aside.
2. Whisk together the chicken broth, fish sauce, 2 tablespoons of soy sauce, 1 tablespoon of sherry, the corn starch, and set aside.
3. Whisk together the eggs, rice wine, and the pinch of salt.
4. Heat a wok until a drop of water evaporates when sprinkled onto the hot surface. Add two teaspoons of the oil.
5. Pour in the eggs and scramble for about 15 to 20 seconds. Transfer the eggs to a plate and break them into pieces with a fork.
6. Reheat the wok and add 1 tablespoon of oil.
7. Add the scallion whites and cook until browned, about 60 to 90 seconds.
8. Add the pork mixture, spread it into an even layer, and cook, undisturbed, for 1 to 2 minutes until browned. Stir the pork until opaque, 1 to 2 minutes. Remove the pork and scallion mixture from the wok and add it to the plate with the eggs.
9. Add another tablespoon of oil to the wok, add the mushrooms, and stir fry for one minute.
10. Re-stir the cornstarch mixture. Add the cabbage, all but 2 tablespoons of the green scallions, and cornstarch mixture to the wok. Cook, stirring constantly, for 2 to 3 minutes.
11. Add the pork and eggs mixture, and the cucumber, and stir fry to combine.
12. Transfer the mixture to a platter and sprinkle with the reserved scallions.
13. To serve, spread 1 to 2 teaspoons of hoisin sauce on a Mandarin pancake and top with the pork mixture.

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