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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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In this traditional stir-fried dish, crepes replace Chinese pancakes. Serve warm with commercial Chinese mustard or additional hoisin sauce. Ingredients:
1 (0.5-ounce) package dried wood ear mushrooms or shiitake mushrooms |
2 cups boiling water |
1/2 pound boned pork loin, cut into 2 x 1/4-inch strips |
1 tablespoon low-sodium soy sauce |
1 tablespoon dry sherry |
1 teaspoon cornstarch |
1 teaspoon sugar |
1 teaspoon vegetable oil |
1 teaspoon grated peeled fresh ginger |
1 1/2 cups thinly sliced green cabbage |
3 tablespoons water |
1 cup sliced button mushrooms |
1 cup (1-inch) sliced green onions |
5 teaspoons hoisin sauce |
10 basic crepes |
Directions:
1. Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.
2. Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.
4. Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.
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