I made this on my birthday this year. I love this recipe. First start with the Mandarin pancakes.
Mandarin Pancakes (for 10 pancakes)
• 1 cup all-purpose flour (unbleached)
• 1/2 cup boiling water
• 1 tablespoons sesame oil
In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. Work the dough until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 45 minutes. Roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. Brush a small amount of sesame oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
Or see this video on how to make pancakes: Asian Cooking Made Easy youtube. https://youtu.be/Ge9UCY_W0gY
Moo Shu Pork
Ingredients (for two people)
1/2 pound pork, julienned
1 TBSP minced garlic
1 TBSP minced ginger
1 cup sliced shiitake mushrooms
2 cups shredded white cabbage (Napa Cabbage)
1/2 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
1/2 cup hoisin sauce
1 egg, beaten lightly
1/2 bunch scallions, chopped
Kosher salt and freshly cracked black pepper
1 TBSP sesame seeds
1. In a wok filled with 3 TBSP oil, bring to high temperature and add the pork. Using a strainer, quickly stir around the pork and cook until lightly browned. Remove, strain pork and set aside.
3. With remaining oil in wok, stir fry the garlic, ginger, shiitake mushrooms and sesame seeds until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper. Remove and set aside.
5. Add back all previously cooked ingredients.
6. Add the hoisin sauce and check for flavor.
7. Meanwhile, reheat the pancakes until hot.
8. Lay individual pancakes on plates and top with Moo-Shu.