Mu Shu Pork

Clare Barboza Photography

Ingredients

2 tablespoons vegetable oil, divided

1 large egg, beaten

2 tablespoons water

1 tablespoon plus 1½ teaspoons sweet bean sauce

1 tablespoon oyster sauce

1 tablespoon Shaoxing wine or dry Marsala wine

1 tablespoon soy sauce

6 mu shu pancakes (see note)

2 stalks green onions, roughly chopped

4 cups thinly sliced green cabbage, loosely packed

⅓ pound Chinese barbecued pork, julienned (about 1½ cup)

1 cup bean sprouts

¼ teaspoon sesame oil

⅛ teaspoon white pepper powder

3 teaspoons hoisin sauce, for serving

Preparation

• Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the egg and scramble it, cooking until the curd is just set, about 1 to 2 minutes. Remove the wok from the heat, transfer the egg to a small bowl, and set aside.

• In a small bowl or measuring cup, put the water, bean sauce, oyster sauce, wine, and soy sauce, and stir to combine. Set aside.

• Set up your steamer to steam the pancakes. Steam the pancakes for 5 to 7 minutes, or until heated through and softened.

• While the pancakes are steaming, heat the wok over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and the onions, and stir-fry for 10 to 15 seconds. Add the cabbage, pork, and bean sprouts, and stir to combine. Add the bean sauce mixture, using a spatula if needed to scrape down the sides of the bowl. Stir-fry the filling together for 1 to 2 minutes, or until the cabbage has softened. Add the sesame oil and pepper, and stir and toss again to combine. Remove the wok from the heat.

• Spread ½ teaspoon hoisin sauce into the middle of each pancake. Add about ½ cup of the filling to each and roll the pancakes up like a burrito to serve.

NOTE: Mu shu pancakes are typically sold frozen. Let them defrost in the refrigerator overnight before steaming.