Moo Shu Pork - anybody tried it?

[Veggiegal]

I'm planning to make the moo shu pork with mandarin pancakes (from jan/feb 01, maybe?) tonight, and wondered if anyone had tried it... Any comments would be welcome. I'm planning to substitute tofu and additional veggies for the pork.

Thanks!

[Veggiegal]

Ooops! I just did a search (AFTER the post, unfortunately), and found several positive reviews... so there's my answer! Sorry for the repetition!

[jliah]

Our family LOVED this recipe. It was a lot of work, but it was well worth my time.

My changes: I used sherry rather than the rice wine, 4 oz button mushrooms rather than the shiitake (The shiitake weren't available in the store that day, so I'll try them next time.), I increased the cornstarch to 2 teaspoons, and used 6-inch flour tortillas rather than making the Mandarin Pancakes. I also added 1 1/2 T. sesame oil to the hoisin sauce on step #6 and had to use a little less than 1/3 cup pork mixture on each tortilla rather than 1/2 cup. I bought about 1 1/4 # napa cabbage for this recipe, and it was just right.

Enjoy!!

[This message has been edited by jliah (edited 06-02-2001).]

[Peggy]

I think I'm too late to comment for your dinner and you probably saw my review when you did you search. However, I would cut back on the ginger and I wouldn't make my own pancakes. I used premade tortillas. My friends that tried to make the pancakes ate at close to midnight!! Other than that, this was very good and authentic.

Veggiegal, How did it come out for you???

Peggy

[RunnerKim]

I haven't repeated the Mu Shu Pork part of recipe (just a matter of so many recipes so little time - we liked it) but I have made the pancakes/tortillas many many times. For fajitas, quesadillas, baked for chips, etc. Yum, nothing like fresh tortillas (especially compared to store bought fat-free ones). If you're generous with the flour when rolling them out then it goes fairly easily. I do an initial rolling of all the balls (stacking them as I go) then turn on my electric skillet and as one is cooking I roll out further the next one. This way the dough has been able to rest and its easier to roll it out to the desired thin-ness/size. It's a bit of work, but for me worth it.

Kim

[Veggiegal]

Thanks for the comments, everyone!

It came out FABULOUS. It was probably the best new recipe I've tried from the past few months... this is my favorite dish at a local chinese restaurant, and this version was just as good, and made the house smell great! I did make several substitutions: tofu for pork (I probably would leave the tofu out altogether next time), and I used red cabbage and fresh cremini mushrooms with the dried shiitakes. I did make the pancakes, which also came out great. The whole thing wasn't too time-consuming, but it did require a bit more focus than I'm used to. I was glad about the suggestion to cut down on the ginger - I used about half of what I should have, and it was plenty.

Thanks again for the suggestions - this is a definite keeper!