Name: Mu Shu Pork with Plum Sauce
Yield: Serves 4 to 6
Cuisine: Georgian
Ingredients: 6 scallions, trimmed and cut into 1-inch lengths; ½ cup (about ½ ounce) dried wood ear mushrooms (aka black fungus), soaked in hot water for 30 minutes, then drained and thinly sliced; 1 small head Napa cabbage, cored and thinly sliced; 3 large eggs, lightly beaten; 8 ounces extra-thin boneless pork chops, cut into ⅛-inch-thick slices; 1 cup boiling water; 2 cups all-purpose flour; 1 (8-ounce) can sliced bamboo shoots, drained and cut into thin matchsticks; 2 tablespoons sesame oil; 3 tablespoons dark soy sauce; 3 tablespoons Shaoxing (Chinese cooking wine) or dry sherry; 1 pint Chinese Plum Sauce; Vegetable oil

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Caveat: This is a totally inauthentic version of mu shu pork, which is supposed to include lotus buds. No matter. This dish, loaded with crunchy cabbage, silky shredded egg, and meaty mushrooms (yes, you could leave out the pork for a vegetarian version), in a glistening, dark, sweet-sour-salty plum sauce, is immensely satisfying. The pancakes are unbelievably simple to make, but if you’re pressed for time, just serve the dish with steamed white rice.