The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
When I heard about this challenge, I was a little scared. I had never even tasted Moo Shu, much less cooked it. I didn’t know what hoisin sauce should taste like, but once I had all of the ingredients mixed together in the bowl, I knew I was going to really like it. It smelled amazing!
Here’s my recommendation to you. If you don’t have time to make the homemade “pancakes,” just use flour tortillas. The Moo Shu and hoisin sauce are easy and won’t take long to prepare. If you like Moo Shu and have never made it, my recipe would be a good one to try for the first time.
To see the other chefs that completed this challenge, visit this website.
Adapted from: Epicurean.com
4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame seed oil
1/8 teaspoon black pepper
Moo Shu Pork
4 tablespoons hoisin sauce (homemade using posted recipe)
3 tablespoons rice vinegar
3 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 3/4-pound pork tenderloin, trimmed and cut into thin strips
2 tablespoons sesame oil
4 tablespoons water
8 ounces shiitake mushrooms, stemmed and sliced (I used 1, 1 ounce package of dried mushrooms reconstituted)
1 14-ounce bag coleslaw mix
1/2 bunch green onions, thinly sliced
Makes 12-18 pancakes
2 cups all purpose flour
About 3/4 cup boiling water
1/2 teaspoon vegetable oil
Dry flour for dusting
Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 2 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.