Moo Shu Pork (Egg-Free Pancakes)

Ingredients

• about 450 g Pork tenderloin
• 4 cups Shredded cabbage
• 1 cup Shredded carrots
• 1/2 cup Dried shiitake mushrooms
• 1/2 cup Bamboo shoots
• 4 Scallions
• 1/4 cup Hoisin sauce
• 2 tbsp Soy sauce
• 1 tbsp Rice wine vinegar
• 1 tsp Sugar
• 1 tsp Sesame oil
• 2 cups All-purpose flour
• 1 cup Boiling water
• 1/2 cup Cold water
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup dried shiitake mushrooms in a bowl and cover with warm water. Let them soak until they are soft, about 20-30 minutes. Once softened, drain the mushrooms, remove and discard the tough stems, and slice the mushroom caps thinly.
2. 2To make the pancakes, combine the 2 cups all-purpose flour with the 1 cup boiling water in a medium bowl. Stir until a shaggy dough forms. Gradually add the 1/2 cup cold water while kneading the dough in the bowl until it becomes smooth. Cover the bowl and let the dough rest for 30 minutes.
3. 3While the pancake dough rests, prepare the pork and vegetables. Slice the about 450 g pork tenderloin into thin strips, about 0.635 cm thick. Cut the 4 scallions into 5.08 cm lengths.
4. 4Heat the 2 tbsp vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C). Add the sliced pork and stir-fry for 3-4 minutes, until it is no longer pink and cooked through. The internal temperature should reach 63°C. Remove the pork from the skillet and set aside.
5. 5Add the 4 cups shredded cabbage, 1 cup shredded carrots, the sliced shiitake mushrooms, 1/2 cup bamboo shoots, and the 5.08 cm pieces of scallions to the same skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. You should see them soften slightly and hear a gentle sizzle.
6. 6Return the cooked pork to the skillet with the vegetables. Add the 1/4 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tsp sugar, and 1 tsp sesame oil. Toss everything together for 1-2 minutes until the pork and vegetables are evenly coated in the sauce and heated through.
7. 7While the filling rests, divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin pancake, about 15.24 cm in diameter. Cook each pancake in a dry, medium-hot skillet over medium heat for 1-2 minutes per side, until lightly browned spots appear. Stack the cooked pancakes with parchment paper in between to prevent sticking.
8. 8Serve the Moo Shu Pork filling immediately with the prepared pancakes.

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