On 14 Jul 2016 10:48:32 GMT, book <email@withheld.com> wrote:
>I recently tried the Moo Shu Pork recipe and I can recommend it. I subbed
>ground pork which I thought was too greasy, but still good flavor.
>
>The problem was the pancakes--they specified 7.5 oz flour and 3/4 cup
>water. This is about 212 g of flour and 177 g of water, or about 83%
>hydration. This makes a very sticky mess which is impossible to knead.
>Even no-knead bread is about 70-75% hydration, and regular kneadable
>bread is about 57% hydration.
>
>Does anyone know if the recipe on their web site is different?
Not sure if the same but here is the complete recipe from the site.
Haven't checked my book yet.
....................................
Why this recipe works:
the dough. Using hot water is important for two reasons: It makes the
dough less sticky because the starches absorb hot water more quickly
than cold water, and it makes the dough easier to roll out because the
when rolled out. As for the pork and vegetable filling, the prep can
be done while the dough rests. We brine sliced pork tenderloin in soy
sauce, which keeps it tender and moist, while sherry, sugar, ginger,
and white pepper punch up the flavor. Rehydrated shiitake mushrooms
provide a pleasantly chewy texture, and their soaking liquid adds
depth to our stir-fry sauce. We also add cabbage and sliced bamboo
shoots to bulk up the vegetable portion of the meal.
less
Serves 4
We strongly recommend weighing the flour for the pancakes. For an
accurate measurement of boiling water, bring a full kettle to a boil
and then measure 3/4 cup.
Ingredients
Pancakes
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
Stir-Fry
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
Instructions
1. FOR THE PANCAKES: Using wooden spoon, mix flour and boiling
water in bowl to form rough dough. When cool, transfer dough to
lightly floured surface and knead until it forms ball that is tacky
but no longer sticky, about 4 minutes (dough will not be perfectly
smooth). Cover loosely with plastic wrap and let rest for 30 minutes.
2. Roll dough into 12-inch-long log on lightly floured surface and
cut into 12 equal pieces. Turn each piece cut side up and pat into
rough 3-inch disk. Brush 1 side of 6 disks with sesame oil; top each
oiled side with unoiled disk and press lightly to form 6 pairs. Roll
disks into 7-inch rounds, lightly flouring work surface as needed.
3. Heat vegetable oil in 12-inch nonstick skillet over medium heat
until shimmering. Using paper towels, carefully wipe out oil. Place
pancake in skillet and cook without moving it until air pockets begin
to form between layers and underside is dry, 40 to 60 seconds. Flip
pancake and cook until few light brown spots appear on second side, 40
to 60 seconds. Transfer to plate and, when cool enough to handle, peel
apart into 2 pancakes. Stack pancakes moist side up and cover loosely
with plastic. Repeat with remaining pancakes. Cover pancakes tightly
and keep warm. Wipe out skillet with paper towel. (Pancakes can be
wrapped tightly in plastic wrap, then aluminum foil, and refrigerated
for up to 3 days or frozen for up to 2 months. Thaw wrapped pancakes
at room temperature. Unwrap and place on plate. Invert second plate
over pancakes and microwave until warm and soft, 60 to 90 seconds.)
4. FOR THE STIR-FRY: Microwave 1 cup water and mushrooms in
covered bowl until steaming, about 1 minute. Let sit until softened,
about 5 minutes. Drain mushrooms through fine-mesh strainer and
reserve 1/3 cup liquid. Discard mushroom stems and slice caps thin.
5. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, sugar,
ginger, and pepper in large bowl. Add pork and toss to combine. Whisk
together reserved mushroom liquid, remaining 2 tablespoons soy sauce,
remaining 1 tablespoon sherry, and cornstarch; set aside.
6. Heat 2 teaspoons oil in now-empty skillet over medium-high heat
until shimmering. Add eggs and scramble quickly until set but not dry,
about 15 seconds. Transfer to bowl and break eggs into 1/4- to
1/2-inch pieces with fork. Return now-empty skillet to medium-high
heat and heat 1 tablespoon oil until shimmering. Add scallion whites
and cook, stirring frequently, until well browned, 1 to 1 1/2 minutes.
Add pork mixture. Spread into even layer and cook without moving it
until well browned on 1 side, 1 to 2 minutes. Stir and continue to
cook, stirring frequently, until all pork is opaque, 1 to 2 minutes
longer. Transfer to bowl with eggs.
7. Return now-empty skillet to medium-high heat and heat remaining
1 tablespoon oil until shimmering. Whisk mushroom liquid mixture to
recombine. Add mushrooms and bamboo shoots to skillet and cook,
stirring frequently, until heated through, about 1 minute. Add
cabbage, all but 2 tablespoons scallion greens, and mushroom liquid
mixture and cook, stirring constantly, until liquid has evaporated and
cabbage is wilted but retains some crunch, 2 to 3 minutes. Add pork
and eggs and stir to combine. Transfer to platter and top with
scallion greens.
8. Spread about 1/2 teaspoon hoisin in center of each warm
pancake. Spoon stir-fry over hoisin and serve.
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