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Mu Shu

July 15, 2008

Last night i made one of my favorite dishes- Mu Shu. With Mu Shu you can use chicken, pork or tofu (or other proteins if you wish), so its pretty versatile. I usually make it with chicken breasts which you should put in the freezer for 30 minutes before slicing to make them really easy to slice thinly. Normally its served with Hoisin sauce and pancakes, but last night i just cooked slabs of tofu and put it over Mu Shu vegetables. You could also serve it over steamed rice. This recipe is mostly from Martha Stewart, with a few changes and suggestions for alternative ingredients. It’s best when made this way:

Mu Shu

  • 8 ounces trimmed pork tenderloin, cut into 1/8-by-1 1/2-inch strips (or chicken breasts sliced thin)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sweet Marsala wine (i use Sherry and it works fine)
  • 2 teaspoons sugar
  • 1 tablespoon toasted sesame oil
  • Salt and freshly ground black pepper
  • 2 tablespoons peanut oil (or vegetable or canola)
  • 1/4 cup thin slivers fresh ginger
  • 8 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
  • 1 small savoy cabbage, (1 pound), cored and sliced 1/8-inch thick (i have used Napa cabbage for greg since it’s less cabbage-y and it works great)
  • 2 carrots, peeled and grated on the large holes of a box grater
  • 10 shiitake mushroom caps, sliced 1/8-inch thick (about 2 1/4 cups) (or you can use button mushrooms)
  • Big handful of fresh bean sprouts (optional, but i like the crunch)
  • Curry Pancakes (recipe below)
  • Hoisin sauce (purchased)
  1. Place meat or tofu, soy sauce, Marsala, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside.
  2. Heat peanut oil in a large wok over high heat. Add ginger, scallions, cabbage, carrots, and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Add pork and marinade and 6 tablespoons water; cook, stirring constantly, until pork is cooked through, 4 to 5 minutes. Serve immediately wrapped curry pancakes, with the Hoisin sauce on the side.

Curry Pancakes

Serves 2 (you should double this if you’re serving 4)

  • 1 1/4 teaspoons curry powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon dark sesame oil
  1. Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  2. In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes. (i did this by hand and it turned out fine)
  3. Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
  4. Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.
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