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Mu shu pork with pancakes
- 1 tablespoon water
- 2 teaspoons cornflour
- 1 teaspoon dark soy sauce
- 1 tablespoon caster sugar
- 1/2 teaspoon sesame oil
- Pinch of white pepper
- 60ml (1/4 cup) light soy sauce
- 60ml (1/4 cup) dry sherry
- 300g pork fillet, thinly sliced
- 3 dried shiitake mushrooms
- 2 tablespoons peanut oil
- 3 eggs, lightly whisked
- 2 teaspoons finely chopped fresh ginger
- 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
- 2 shallots, green section only, thinly sliced
- Hoisin sauce, to serve
- 300g (2 cups) plain flour
- 185ml (3/4 cup) boiling water
- 1 tablespoon sesame oil
- Step 1Combine the water and cornflour in a bowl. Combine the dark soy sauce, sugar, sesame oil, pepper, 2 teaspoons of light soy sauce and 2 teaspoons of sherry in a large bowl. Stir in the cornflour mixture. Add pork. Toss to coat. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile, place the mushrooms in a small heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until soft. Drain. Remove and discard the stems. Thinly slice the mushrooms.
- Step 3To make the pancakes, place the flour in a bowl. Make a well in the centre and pour in 185ml (3/4 cup) of boiling water. Use a wooden spoon to stir until a firm dough forms, adding more water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and slightly elastic. Place the dough in the bowl and cover with a tea towel. Set aside for 30 minutes to rest.
- Step 4Cut the dough in half. Roll out 1 portion on a lightly floured surface until 1mm thick. Use an 8cm-diameter round pastry cutter to cut 9 discs from the dough. Repeat with the remaining dough. Lightly brush 1 dough disc with sesame oil. Top with another dough disc. Carefully roll out until about 15cm in diameter. Repeat with remaining dough discs and sesame oil to make 9 pancake stacks.
- Step 5Heat a large non-stick frying pan over medium-high heat. Place 3 pancake stacks in the pan. Cook for 30 seconds – 1 minute or until slightly puffed. Turn and cook for a further 30 seconds. Transfer to a clean work surface. Use your fingers to separate the pancakes. Place on a plate and cover with a tea towel to keep warm. Repeat, in 2 more batches, with remaining pancake stacks, reheating the pan between batches.
- Step 6Heat half the peanut oil in a wok over high heat until just smoking. Swirl to coat. Add the egg and cook, folding gently, for 2 minutes or until almost cooked. Transfer to a plate.
- Step 7Wipe the wok with paper towel. Heat half the remaining peanut oil in the wok over high heat until just smoking. Add half the pork mixture and stir-fry for 2 minutes or until almost cooked through. Transfer to the plate. Repeat with the remaining oil and pork mixture.
- Step 8Add the ginger and mushroom to the wok. Cook for 30 seconds or until soft. Add the pork mixture, egg, remaining light soy sauce and remaining sherry. Stir-fry for 1 minute or until the sauce reduces slightly. Stir in the chilli and shallot.
- Step 9Transfer the pork mixture to a serving dish and serve with the pancakes. To assemble, spoon pork mixture along the centre of a pancake. Drizzle over hoisin sauce and roll up to enclose the filling.
- 125g unsalted butter, at room temperature
- 160g (1/2 cup, loosely packed) brown sugar
- 1 1/2 tablespoons dark rum
- 12 pancakes, (bought or homemade) warmed
- Nutella, to spread
- Bananas, sliced, to serve
- Step 1Beat the butter in a bowl until pale. Add the brown sugar and rum. Beat until combined. Set aside.
- Step 2Place 1 pancake on a plate. Spread with Nutella and top with some of the banana. Continue stacking pancakes and layering with Nutella and banana to make 4 layers. Serve topped with a dollop of the rum butter.