4 | teaspoons cornstarch, divided |
8 | teaspoons soy sauce, divided |
5 | teaspoons dry sherry, divided |
8 | ounces boneless lean pork, cut into matchstick pieces |
3 | dried mushrooms |
2 | dried wood ears |
1 | tablespoon water |
1/2 | teaspoon sugar |
1 | teaspoon sesame oil |
7 | teaspoons vegetable oil, divided |
2 | eggs, lightly beaten |
1 | teaspoon minced fresh ginger |
1/2 | cup sliced bamboo shoots (1/2 of 8-ounce can), cut into matchstick pieces |
1 | small carrot, shredded |
1/2 | cup chicken broth |
2 | cups bean sprouts (about 4 ounces) |
2 | green onions with tops, cut into 1-1/2-inch slivers |
1/2 | cup hoisin sauce |
16 | Mandarin Pancakes (recipe follows)
1. For marinade, combine 1 teaspoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry in large bowl. Add meat; stir to coat. Let stand 30 minutes. |
2. Meanwhile, place dried mushrooms and wood ears in small bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard mushroom stems; cut caps into thin slices. |
3. Pinch out hard nobs from center of wood ears; discard. Cut wood ears into thin strips. |
4. For sauce, combine remaining 3 teaspoons cornstarch, 6 teaspoons soy sauce and 3 teaspoons sherry in small bowl. Add water, sugar and sesame oil; mix well. |
5. Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat. Add 1/2 of eggs, tilting skillet to cover bottom. Cook eggs just until set. Loosen edges and turn omelet over; cook 5 seconds. Remove omelet from skillet. Repeat with another 1/2 teaspoon vegetable oil and remaining eggs. |
6. When omelets are cool, cut in half. Stack halves; cut crosswise into thin strips. |
7. Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in ginger. Add meat; stir-fry until meat is no longer pink in center, about 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth; stir-fry 2 minutes. Add bean sprouts and onions; stir-fry 1 minute. |
8. Stir cornstarch mixture; add to wok. Cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips. |
9. To serve, spread about 2 teaspoons hoisin sauce onto each pancake. Spoon about 3 tablespoons pork mixture down center. Fold over bottom; roll up. |
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Mandarin Pancakes Makes about 20 pancakes |
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Ingredients |
2 | cups all-purpose flour |
3/4 | cup boiling water |
2 | tablespoons sesame oil |
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1. Place flour in bowl; make well in center. Pour in boiling water. |
2. Stir flour mixture with wooden spoon until dough looks like lumpy meal. |
3. Press dough into ball. On lightly floured surface, knead dough until smooth and satiny, about 5 minutes. Cover with clean towel and let rest 30 minutes. |
4. Roll dough into 10-inch long log. Cut into 1-inch pieces; cover with plastic wrap. |
5. Cut each piece of dough in half, keeping remaining dough pieces covered. Roll each half into ball; flatten slightly. On lightly floured surface, roll each dough piece into 3-inch circle; brush with small amount of sesame oil. Stack two dough circles together, oil-side in. |
6. Roll the pair of dough circles together into 6- to 7-inch circle with rolling pin; cover and set aside. Repeat with remaining dough, keeping remaining dough pieces covered. |
7. Heat nonstick skillet over medium-low heat. Cook pancakes, one pair at a time, turning every 30 seconds, until cakes are flecked with brown and feel dry, 2 to 3 minutes. (Be careful not to overcook pancakes or they will become brittle.) |
8. Remove pancakes from pan. Separate each pancake into two pancakes while still hot. Stack pancakes on plate; keep covered while cooking remaining pancakes. Fold pancakes into quarters and arrange in serving basket. Serve immediately. |
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Note Pancakes can be prepared ahead and refrigerated or frozen in resealable plastic bags. |
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Note To reheat, wrap pancakes in clean towel (thaw completely, if using frozen). Steam over simmering water 5 minutes. |
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