Mu Shu Pork

Let's Cook

1. Step 1.

   Preheat a wok over medium-high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Add the beaten egg and scramble, cooking until the curd is just set, about 1 to 2 minutes. Remove the wok from the heat, transfer the scrambled egg to a small bowl, and set aside.

2. Step 2.

   In a small bowl or measuring cup, combine 2 tablespoons water, 1 tablespoon plus 1½ teaspoons sweet bean sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry Marsala wine, and 1 tablespoon soy sauce. Stir to combine and set aside.

3. Step 3.

   Set up your steamer to steam the mu shu pancakes. Steam the pancakes for 5 to 7 minutes, or until heated through and softened.

4. Step 4.

   While the pancakes are steaming, heat the wok over high heat until wisps of smoke rise from the surface. Add the remaining 1 tablespoon vegetable oil and the chopped green onions, and stir-fry for 10 to 15 seconds. Add the thinly sliced green cabbage, julienned Chinese barbecued pork, and bean sprouts, and stir to combine. Add the reserved bean sauce mixture, using a spatula if needed to scrape down the sides of the bowl. Stir-fry the filling together for 1 to 2 minutes, or until the cabbage has softened. Add ¼ teaspoon sesame oil and ⅛ teaspoon white pepper powder, and stir and toss again to combine. Remove the wok from the heat.

5. Step 5.

   Spread ½ teaspoon hoisin sauce into the middle of each steamed pancake. Add about ½ cup of the filling to each pancake and roll them up like a burrito to serve.