Mu Shu Pork

Name: Mu Shu Pork
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 1/2 cups (7 1/2 ounces), all-purpose flour; 3/4 cup boiling, water; 2 teaspoons, toasted sesame oil; 1/2 teaspoon, vegetable oil; 1 ounce dried, shiitake mushrooms, rinsed; 1/4 cup, soy sauce; 2 tablespoons, dry sherry; 1 teaspoon, sugar; 1 teaspoon, grated fresh ginger; 1/4 teaspoon, white pepper; 1 (12-ounce), pork tenderloin, trimmed, halved horizontally, and sliced thin against grain; 2 teaspoons, cornstarch; 2 tablespoons plus 2 teaspoons, vegetable oil; 2 , eggs, beaten; 6 , scallions, white and green parts separated and sliced thin on bias; 1 (8-ounce) can, bamboo shoots, rinsed and sliced into matchsticks; 3 cups thinly sliced, green cabbage; 1/4 cup, hoisin sauce

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Main Courses

Chinese

Pork

Boiling water is the key to making the thin, stretchy pancakes typically served with Chinese American–style mu shu pork.

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Making the thin pancakes that typically accompany Chinese American–style mu shu pork is easy, thanks to the boiling water that's used to make the dough. Using boiling water is important for two reasons: It makes the mu shu dough less sticky...

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