Mushu Pork Recipe

Toss the pork with dark soy. Heat 1 Tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste. Add to the wok, stir to completely coat.

Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a little hoisin. Fill with the pork and vegetables. Roll up and serve.

Mushu Pancakes:

In a bowl, stir together flour, pinch of salt, and boiling water. Add cold water, stir until dough forms. Turn out dough onto a lightly floured surface and knead until smooth, about 10 minutes. Cover and let rest for 30 minutes. Divide dough in half, cut each half into 5 pieces and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3-inch pancake.

Brush half of the pancakes with sesame oil, top each with another pancake. Roll each pancake into an 8- inch pancake. Heat a dry heavy skillet. Cook each pancake, without browning, on both sides until blistered with several air pockets.