mu shu pork

been craving these rolls for so long! husband says it is authentic Chinese food, not a Western invention or adaptation, typical of Northern Chinese cuisine where wheat and meat are plentiful.

marinate 8 ozs. of thinly sliced pork(some fat):

1 tbsp. soy, 1 tbsp. rice wine,1 tsp. cornstarch, 1/2 tsp. sesame oil. cover with plastic wrap and refrigerate at least 30 minutes.

meanwhile prepare the vegetables.

6 pieces of dried shiitake mushrooms, soaked in boiling water at least 30 minutes, rinsed and drained (reserve strained liquid if you want to use it for the sauce)

1/4 cup cloud ears (fungus labeled “auricularia”), soaked in cold water until soft and pliable

1 cup shredded bamboo shoots (fresh or frozen)

1 medium carrot, julienned

1 leek, white part only, thinly sliced

1 cup shredded cabbage

2 eggs, beaten, scrambled in a little oil, then shredded

4 cloves of garlic, smashed

2 tbsps. sliced ginger

1 &1/2 tbsp. soy sauce

2 tbsps. rice wine

1 tsp. cornstarch

1/2 tsp. sugar

1/2 tsp. freshly ground black pepper

1/4 cup reserved mushroom liquid, if using or water
peanut oil for stir frying

combine the sauce ingredients: rice wine, soy, cornstarch, sugar,mushroom liquid or water, and black pepper.

preheat oil in a wok, to medium hot, then stir fry the pork until browned and cooked, remove from the wok and set aside.

stir fry the ginger and garlic until fragrant, add the mushrooms and cloud ears, and stir fry to combine. add the leeks, carrots and bamboo shoots; stir fry until somewhat soft then add the cabbage and the cooked pork stir to mix well then add the soy, rice wine, cornstarch and black pepper mixture. bring the pot to a slow boil taking care not to overcook the vegetables.

serve with Mandarin pancakes and hoisin sauce. (you can loosen up the hoisin sauce by adding water and a bit more sugar if you like).

(recipe from “the food of China,” Deh-ta Hsiung and Nina Simonds.)

*make it vegetarian by substituting sliced fried tofu for the scrambled eggs and fresh portobella mushrooms for the pork. you can also use chicken, beef or duck in place of the pork.