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!
- 25 mins cooking
- Makes 12
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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
- 1Heat pancakes by folding each into quarters, place in steamer over large pan of simmering water; steam until warm and pliable.
- 2Meanwhile, 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.
- 3Heat 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.
- 4Serve mince mixture with pancakes; sprinkle with remaining green onion.
Notes
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.
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