Mu Shu Pork

• Note: You should cut up all your veggies and get all the ingredients ready for the filling before making the pancake dough. Then, while the pancake dough is resting for 30 minutes you can cook the filling. When the filling is done you can roll out the dough and make the pancakes.

To make the pancakes:

• Add the flour to a medium-sized bowl. Pour the boiling water over the flour and mix.
• Knead for 3 minutes. The dough will be a bit tacky but should come away from the bowl.
• Form the dough into a dough ball and cover the bowl loosely with wrap. Let rest for 30 minutes.
• Once the dough has rested, roll on a lightly floured surface into a 12-inch long rope. Cut into 12 pieces. Flatten each piece into a disk about 3 inches in diameter.
• Brush one side of a disk with toasted sesame oil (or canola or grapeseed oil). Press another disk into this oiled disk. Repeat for the remaining dough pieces. You should now have 6 sandwiched disks. (This method allows you to roll the disks thin and then separate before cooking.)
• On a lightly floured surface, roll each disk into 7-inch rounds. Gently peel the layers apart. Now you will have 12 pancakes.
• Heat a non-stick frying pan with a tablespoon of vegetable oil on high heat. Once hot, wipe the oil out with a paper towel. Fry each pancake for about a minute each side.
• If making these in advance, wrap tightly in aluminum foil to keep from drying out.

For the filling:

• Place the dried mushrooms in a glass bowl and add one cup of water. Put a plate over the bowl and microwave on high for 1 minute. Let the mushrooms soak for 5 minutes. Alternatively, you can just pour one cup of boiling water over the mushrooms and let stand for 5 minutes.
• Measure out ⅓ cup of the mushroom liquid. Set the rest of the mushroom liquid aside in case you need it when frying the cabbage and mushrooms.
• Chop the rehydrated mushrooms and add them to the 1½ cups of sliced shitake caps, set aside.
• Mix 2 tablespoons of the soy sauce, 1 tablespoon of the sherry, grated ginger, sugar and pepper. Pour over the sliced pork tenderloin. Set aside.
• Heat 1 tablespoon of oil on high heat in the frying pan. Add the whisked eggs and cook until scrambled. Remove from the pan and set aside in a large bowl.
• Add another tablespoon of oil. Heat on high and add the chopped white parts of the onion. Fry for 3 minutes. Remove from pan and add to the scrambled eggs.
• Add the marinated pork tenderloin slices and fry until no longer pink, about 5-6 minutes. Scrape the pork into the bowl with the eggs and white onion parts.
• Whisk the remaining soy sauce, sherry, cornstarch and the ⅓ reserved mushroom liquid. Pour into the empty hot pan. Add the thinly sliced cabbage, mushrooms and half of the green onions. Cover with a lid or baking sheet to get the pan steaming. Remove the lid frequently to stir the veggies. Add a tablespoon more of the mushroom liquid if the sauce seems to be sticking to the bottom of the pan. Add the bamboo shoots and stir frequently, until the cabbage softens but is still crisp (about 4-5 minutes).
• Add the pork, egg, onion mixture to the cabbage mixture and stir to combine and heat through. Add the rest of the green onion.
• To serve, fill each pancake with the pork filling and top with hoisin sauce if desired.