Serves 4 to 6
- 1/2 medium head cabbage, sliced & julienned
- 2 scallions, julienne (lengthwise)
- 1 slice ginger, julienne
- 1/2 lb lean pork, julienne
- 4 dried black mushrooms
- 2 tbs golden lilies
- 2 tbs tree fungus (after soaking)
- 1/4 cup bamboo shoots, julienne
- 6 water chestnuts, julienne
- 4 eggs, slightly beaten
- 4 tbs soy sauce
- 6 tbs canola or peanut oil
- 1/2 tsp cornstarch
- 1 tbs sherry
- 1/2 tsp sugar
- 1/2 tsp kosher salt
- 3 tbs hoisin sauce
- 16 Mandarin crepes, recipe follows
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.
Combine 3 Tbsp rice wine and next 4 ingredients (3 Tbsp rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
Heat 1 1/2 tsp vegetable oil in a wok over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 tsps vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 Tbsp rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick. Place pork mixture on a platter.
Combine hoisin sauce and 1 Tbsp soy sauce. Spread about 1 1/2 tsps hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Place about 1/2 cup pork mixture onto the pancake and roll the assembled pancake. Serve in the hand.
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons sesame oil
Knead dough until smooth and satiny on lightly floured work surface, about 5 minutes. Cover with clean towel and let rest 30 minutes.
Roll dough into 10-inch long log. Cut into 10 equal pieces; keep covered. Cut each piece of dough in half. Roll each half into a ball; flatten slightly. Roll each piece into a 3-inch circle on lightly floured work surface. Brush top of each with a small amount of sesame oil. Stack dough circles together, oil-side in.
Roll the pair together into a 6- to 7-inch circle. Repeat for remaining pieces of dough.
Remove from pan and separate into 2 pieces while still hot.
Stack on plate and keep covered while you cook remaining crepes. The crepes freeze well and can be refreshed by steaming.