I'm not sure where you are in terms of getting authentic ingredients but if you can get to a Chinese grocery and stock up on some of the dried ingredients, it will make this dish worthwhile. This comes from a Chinese cookbook and I am Chinese and it is a good recipe.
8 oz pork or chicken cut up in small pieces
1/4 cup soy sauce
1/4 cup rice wine
1/2 tsp sesame oil
2 tsp corn starch
5 dried Chinese mushrooms (Asian store) (approx. 3 tbsp)
3/4 oz dried black fungus or wood ears (Asian store)
20 pieces of dried lily stems (optional again at the Asian store) (soaked in water)
4 tbsp oil
2 eggs lightly beaten
4 garlic cloves minced
2-3 green onions (white part only) finely chopped
2 tbsp ginger finely chopped
approx. 5-7 cups of nappa/Chinese cabbage sliced thin like coleslaw
1/2 tsp sugar
1. Cut meat against the grain about 1/4" thick and into thin strips. Place into bowl with 1 tbsp soy sauce, 1 tbsp rice wine(use any white alcohol), sesame oil & 1 tsp corn starch and let marinade for 10-30 minutes in the fridge.
2. Boil some water and place dried mushrooms into a bowl and soak mushrooms for about 1/2 hour. Drain and squeeze out any excess water. If you do it overnight, you can use cold water. Also add cold water to black fungus. Put it in a large bowl because they expand a lot! This will take about 10 minutes only. And shred black fungus and slice just the caps of the mushrooms into strips.
3. Heat heavy fry pan/wok with 2 tbsp oil and heat on med-high. Add meat and fry 2-3 minutes until cooked and remove from wok.
4. Re-heat wok on medium heat, and scramble eggs. Chinese people usually let it sit in the pan until it's mostly cooked and flipping it. More like a omelette because it's dry not wet. When done, remove from the pan and slice into thin strips.
5. Mix 1 1/2 tbsp soy, remaining rice wine & corn starch, sugar and mix with meat.
6. Heat 1 tbsp oil and fry garlic, ginger, mushrooms and black fungus, lily stems for about 30-60 seconds. Add green onion bottoms and and add nappa and cook for about 2-3 minutes until vegetables are tender.
7. Add meat into pan with remaining sauce and let corn starch thicken the mix. Corn starch must boil to thicken.
For sauce: Combine about 1/3 cup hoisin sauce with remaining soy. I just use hoisin myself.
Pancake recipe: Now this is more work. When I make this I usually make the pancakes the day before I made the Moo Shu recipe.
2 cups flour
3/4 cup water approx.
sesame oil (asian type- roasted)
1. place flour in mixing bowl and make a well in the centre.
2. Bring about 3/4 cup of water to a boil and start adding water to flour stirring rapidly with wood chopsticks or wooden spoon. Add enough water to make dough but not too sticky.
3. Turn dough onto lightly floured board and knead well until smooth and firm approx. 5 minutes. Use flour sparingly to keep dough from being too sticky. Let dough rest for 30-60 minutes.
4. Briefly knead rested dough and using your hands roll into a sausage shape about 1 1/2" in diameter. Divide dough into 16 pieces of equal size. Roll each piece between your palms to make a ball.
5. Moisten fingers and palms with sesame oil and flatten ball lightly between your hands to make a biscuit like disc. Brush top with sesame oil.
6. Repeat with another ball but place this disc on top of the first and using a rolling pin, roll out the dough to about 5-7" in diameter. The 2 pieces will be sealed together.
7. Repeat with the rest of the dough.
8. Place a skillet on the stove turn heat on high, then lower heat to low. Place pancake into skillet and cook for about 1 minute or so. Flip to cook other side, then separate the pancakes and set aside.
9. Repeat with the rest of the pancakes.
10. When ready to serve, stack pancakes and steam them over simmering water in a pan/wok for about 10-20 minutes (until hot).
To store: pancakes can be in the fridge for 2 days or freezer for several months. To reheat, steam after defrosting.
I hope you try it. It's worth making it on occasion. :)
Writing out the recipe made me hungry for them so I made them tonight. Nappa does let out a lot of water and I had lots of it so I added extra. I think that most restaurants use green cabbage and if you want something heartier, I'd add that instead of the nappa. The most time consuming part of the process is making the pancakes and peeling them apart when they cook. My fingers are always a bit burnt...but my hubby was very happy eating them. I also added a few extra lily stems into my mix and I like the taste of abit of oyster sauce in the sauce as well.
My sister sent this recipe to me about a year ago, but I'm not sure where she originally got it from. It's very good. I've never used rotisserie chicken. I've always cooked strips of white meat chicken separately and added them in since my husband just prefers bigger pieces of chicken. I gave the recipe to another friend and she just adds in pre-cooked chicken, like Purdue Short Cuts. Also, it doesn't call for mushrooms, but certainly they can be added.
¼ peanut or vegetable oil
2 large eggs, beaten
2 tsp grated fresh ginger
1 garlic clove, finely chopped
¼ tsp dried hot red pepper flakes
1 16-oz bag coleslaw
¼ c water
2 T soy sauce
1 tsp sesame oil
3 T hoison sauce
1 bunch scallions, coarsely chopped (set aside a few for topping pancakes)
8 (6-inch) flour tortillas, NOT lowfat ones
2-1/2 – 3 c shredded rotisserie chicken, without skin
Extra hoison sauce for spreading on pancakes
Heat 1 T oil in a heavy skillet over medium heat until hot but not smoking. Cook eggs, stirring until cooked through. Transfer eggs to a plate and add remaining 3 T oil to skillet. Cook ginger, garlic, and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add coleslaw mix and 2 T water and cook, covered, stirring occasionally, until coleslaw is wilted, about 5 minutes.
Stir together soy sauce, sesame oil, remaining 2 T water, and hoison sauce in a small bowl. Add to coleslaw mixture along with scallions and eggs and cook, stirring, 2 minutes. Toss in chicken and remove from heat.
Immediately put tortillas between 2 dampened paper towels and microwave 1 minute.
To assemble, spread hoison on each tortilla and top with mu shu mixture and scallions, then roll up.