Mu Shu Pork

Name: Mu Shu Pork
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 3/4 cup boiling, water; 2 teaspoons, toasted sesame oil; 1/2 teaspoon, vegetable oil; 1 ounce dried, shiitake mushrooms, rinsed; 1/4 cup, soy sauce; 2 tablespoons, dry sherry; 1 teaspoon, sugar; 1 teaspoon, grated fresh ginger; 1/4 teaspoon, white pepper; 1 (12-ounce), pork tenderloin, trimmed, halved horizontally, and sliced thin against grain; 2 teaspoons, cornstarch; 2 tablespoons plus 2 teaspoons, vegetable oil; 2 , eggs, beaten; 6 , scallions, white and green parts separated and sliced thin on bias; 1 (8-ounce) can, bamboo shoots, rinsed and sliced into matchsticks; 3 cups thinly sliced, green cabbage; 1/4 cup, hoisin sauce

Main Courses
Asia
Chinese
Meat
Pork

By Andrea Geary ･ Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Boiling water is the key to making the thin, stretchy pancakes typically served with Chinese American–style mu shu pork.

SERVES 4

TIME 1½ hours

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