Chef Cindy
05-20-2001, 12:28 PM
I love to order Mu Shu when I go out for Chinese food. I found this recipe on baytv.com and wanted to share it with you. I think it would be very easy to make a vegetarian version. Enjoy!
Mu Shu Chicken
12 pancakes (recipe below) or 1 package mu shu pork wrappers (Menlo brand is recommended)
1/4 cup cloud ear fungus
4 Chinese dried black mushrooms
1/2 chicken breast
1 tbl. rice wine or dry sherry
1 tbl. soy sauce
1 tsp. cornstarch
2 tbl. vegetable oil
3 eggs, lightly beaten
1 tbl. ginger, minced
2 cloves garlic, minced
1 cup spinach, finely chopped
1/2 cup green onions, finely minced
1/4 cup shredded bamboo shoots
1 tsp. soy sauce
1 tsp. sesame oil
1/2 cup hoisin sauce
1/2 cup green onions, cut into thin slivers
Soak mushrooms in hot water for 10 minutes, squeeze out excess water, remove and discard stems, and cut caps into thin slivers. Shred the cloud ear fungus. Slice chicken into thin slivers. Place in a small bowl with wine, soy sauce, and cornstarch. Marinate for 10-15 minutes. Heat wok. Add 1 tbl. oil, swirling to coat sides. Stir in eggs and fry omelet-style until golden. Transfer to plate. Reheat wok with remaining oil. Add the chicken, ginger, garlic, spinach, green onions, bamboo shoots, soy sauce, and sesame oil. Stir vigorously and cook for 2-3 minutes. Return the eggs to the wok, breaking them up into small pieces. If desired, season with a little more sesame oil. Transfer to a serving platter. Place some hoisin sauce on a small plate and shredded green onions on another plate. Open a pancake wrapper. Spoon 2 tbl. of the cooked filling into the center of the pancake. Tuck in the bottom end, then roll the wrapper to close over the filling.
Basic Mu Shu Pancakes
2 cups all-purpose, unbleached flour
3/4 to 1 cup boiling water
Place the flour in a large mixing bowl. Mix in the boiling water a little at a time. Add enough water to make lumpy dough. When the dough holds together, turn it out to a floured board, and knead until smooth, approximately 5 minutes. With your hands, roll into a log about 1-1/2 inches thick. Cut the dough into 1-1/2 inch chunks. Roll each chunk into a ball between your palms, and flatten it into a patty. Brush one side of a patty with sesame oil, and align the oiled side with another patty and press together. Roll the two pancakes together with a rolling pin to a 5-6 inch diameter.
Heat a dry skillet or crepe pan, with no oil. When the skillet is hot, put the flattened pair of pancakes in it. When brown specks begin to appear on the bottom, turn the pancake over. When both sides are lightly specked, remove from heat. Continue this process for all the pancakes. When pancakes are cool enough to handle, carefully separate them, peeling them apart. Place them into a steamer until ready to serve.
Serves 8-10.
[This message has been edited by Chef Cindy (edited 05-20-2001).]
Mu Shu Chicken
12 pancakes (recipe below) or 1 package mu shu pork wrappers (Menlo brand is recommended)
1/4 cup cloud ear fungus
4 Chinese dried black mushrooms
1/2 chicken breast
1 tbl. rice wine or dry sherry
1 tbl. soy sauce
1 tsp. cornstarch
2 tbl. vegetable oil
3 eggs, lightly beaten
1 tbl. ginger, minced
2 cloves garlic, minced
1 cup spinach, finely chopped
1/2 cup green onions, finely minced
1/4 cup shredded bamboo shoots
1 tsp. soy sauce
1 tsp. sesame oil
1/2 cup hoisin sauce
1/2 cup green onions, cut into thin slivers
Soak mushrooms in hot water for 10 minutes, squeeze out excess water, remove and discard stems, and cut caps into thin slivers. Shred the cloud ear fungus. Slice chicken into thin slivers. Place in a small bowl with wine, soy sauce, and cornstarch. Marinate for 10-15 minutes. Heat wok. Add 1 tbl. oil, swirling to coat sides. Stir in eggs and fry omelet-style until golden. Transfer to plate. Reheat wok with remaining oil. Add the chicken, ginger, garlic, spinach, green onions, bamboo shoots, soy sauce, and sesame oil. Stir vigorously and cook for 2-3 minutes. Return the eggs to the wok, breaking them up into small pieces. If desired, season with a little more sesame oil. Transfer to a serving platter. Place some hoisin sauce on a small plate and shredded green onions on another plate. Open a pancake wrapper. Spoon 2 tbl. of the cooked filling into the center of the pancake. Tuck in the bottom end, then roll the wrapper to close over the filling.
Basic Mu Shu Pancakes
2 cups all-purpose, unbleached flour
3/4 to 1 cup boiling water
Place the flour in a large mixing bowl. Mix in the boiling water a little at a time. Add enough water to make lumpy dough. When the dough holds together, turn it out to a floured board, and knead until smooth, approximately 5 minutes. With your hands, roll into a log about 1-1/2 inches thick. Cut the dough into 1-1/2 inch chunks. Roll each chunk into a ball between your palms, and flatten it into a patty. Brush one side of a patty with sesame oil, and align the oiled side with another patty and press together. Roll the two pancakes together with a rolling pin to a 5-6 inch diameter.
Heat a dry skillet or crepe pan, with no oil. When the skillet is hot, put the flattened pair of pancakes in it. When brown specks begin to appear on the bottom, turn the pancake over. When both sides are lightly specked, remove from heat. Continue this process for all the pancakes. When pancakes are cool enough to handle, carefully separate them, peeling them apart. Place them into a steamer until ready to serve.
Serves 8-10.
[This message has been edited by Chef Cindy (edited 05-20-2001).]