Sunday, February 25, 2007

My Twist on Mooshu Pork

I made this dish for the Chinese New Year (this year is the year of the pig). Instead of a basic pancake, my mooshu is built on whole-wheat scallion pancakes.

Whole-Wheat Sesame Scallion Crepes

1 c whole-wheat flour
1 c 1% milk
1/8 c Japanese mirin
1/8 c Soy Sauce (naturally brewed)
1/4 c Sherry (cream)
4 large eggs
3 Tbs. melted unsalted butter
1 Tbs. toasted sesame oil
1 Tbs. honey
1 tsp. salt
2 Tbs. sesame seeds
1 large scallion, thinly sliced (use white & green parts)

Combine all ingredients except sesame seeds and scallions in a blender. Blend until smooth. Stir in scallions & sesame seeds. Let rest for 30 minutes.
Preheat a nonstick pan over medium heat. Coat the pan with butter. Once it comes up to temperature, stir the batter and pour 2-3 Tbs. into the pan, while tilting and rotating it off the heat to create a thin pancake. Cook until the underside is golden and the top is set, then flip using fingers or spatula. Cook until the second side is golden. Serve immediately or let cool, wrap tightly in foil & refrigerate. Reheat by placing foil wrapped crepes in a 200°F oven.

Asian Pork Marinade

1 lb. Boneless pork loin chops, sliced into 1/4 inch cutlets
1 Tbs. Japanese mirin
3 Tbs. Cream Sherry
1 tsp. Dijon mustard
1 1/2 Tbs. Hoisin Sauce
1 Tbs. Chile-Garlic Sauce
1 tsp. Vinegar from a jar of pickled ginger OR rice vinegar
2 tsp. lime juice
3 Tbs. soy sauce (naturally brewed)
1 tsp. sesame oil
1 tsp. chili oil
dash Worcestershire sauce
dash liquid hickory smoke
1 tsp. Chinese 5 spice powder

Slice pork cutlets into long strips, 1/4 inch wide. Place in a zip top bag with all other ingredients and marinate at least 1 hour.

Filling stir-fry

1 c shredded cabbage
1 c thin matchstick carrots
1 c snow peas
1 c thinly sliced shitake mushrooms
1 c baby corn
1/2 c thinly sliced onions
1 can sliced water chestnuts
marinated pork & marinade

Stir fry all ingredients in a wok over high heat until vegetables are crisp tender and pork is cooked through. Or (if you have picky eaters) mix up more of the marinade and cook each vegetable separately.

Assemble dish by stuffing crepes with stir fry filling. Serve warm.

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