Name: Pork and vegie pancakes (mu shu pork pancakes)
Cook time: 25 min
Total time: 25 min
Ingredients: Pork and vegie pancakes; 12 peking duck pancakes (230g); 1 tablespoon peanut oil; 250 gram pork mince; 1 tablespoon chinese cooking wine; 1 tablespoon japanese soy sauce; 1 tablespoon oyster sauce; 1 small_piece carrot (70g), cut into matchsticks; 100 gram fresh shiitake mushrooms, sliced thinly; 1/2 x 225g can sliced bamboo shoots, rinsed, drained; 4 green onions, sliced thinly; 1 teaspoon sesame oil

Pork and vegie pancakes (mu shu pork pancakes)

Our Chinese-style pancakes are packed with an easy mu shu pork filling for a flavoursome lunch or dinner idea - they're savoury pancakes at their tastiest!

Makes 12

Cook

25M

Ingredients

Pork and vegie pancakes

12 peking duck pancakes (230g)

1 tablespoon peanut oil

250 gram pork mince

1 tablespoon chinese cooking wine

1 tablespoon japanese soy sauce

1 tablespoon oyster sauce

1 small_piece carrot (70g), cut into matchsticks

100 gram fresh shiitake mushrooms, sliced thinly

1/2 x 225g can sliced bamboo shoots, rinsed, drained

4 green onions, sliced thinly

1 teaspoon sesame oil

Method

Pork and vegie pancakes

1.Heat pancakes by folding each into quarters, place in steamer over large pan of simmering water; steam until warm and pliable.

2.Meanwhile, heat half the peanut oil in wok; stir-fry mince until browned. Remove mince from wok; combine in medium bowl with cooking wine and sauces.

3.Heat remaining peanut oil in wok; stir-fry carrot and mushrooms until tender. Return mince mixture to wok with bamboo shoots and half the green onion; stir-fry until liquid is almost evaporated. Remove from heat; stir in sesame oil, season to taste.

4.Serve mince mixture with pancakes; sprinkle with remaining green onion.

This recipe is traditionally known as mu shu pork. Peking duck pancakes are small, round crêpes or pancakes made with plain flour; they can be purchased commercially from Asian food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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