Pork wrapped in pancakes is tasty fun | NevadaAppeal.com

Pork wrapped in pancakes is tasty fun

Molly Gingell
Special to the Appeal
BRAD HORN/Nevada Appeal Mu-shi Jon, made by Molly Gingell, is a pork preparation wrapped in pancakes. It is fairly easy to make, although the pancakes can be a bit of a challenge.

This month I’m trying a version of classic Chinese dish. Mu-shi Jon is a pork preparation, wrapped in pancakes. It is fairly easy to make, although the pancakes can be a bit of a challenge. You can always purchase the pancakes from a Chinese restaurant and then just make your fusion Mu-Shi Jon. Making this at home is very tasty and fun.

Mu-shi jon

Egg and Pork with Pancakes

• 1Ú4 pound pork loin, slightly marbled, thinly sliced against the grain

• 1 generous T. cottonseed oil

• 1 T. Chinese rice wine or dry sherry.

• 2 ounces sliced shitake mushrooms

• 2 cups chicken stock

• 4 well-beaten eggs

• 3 long scallions, chopped

• 1 T. soy sauce

• 1 T. oyster sauce

• 1 or 2 drops sesame seed oil


• 4 cups all-purpose wheat flour

• 11Ú2 cups hot water

• Sesame seed oil

Make the pancakes first. Add the water to the flour slowly and mix until the dough has a springy texture. Flour a board lightly and knead the dough with the ball of your hand for three or four minutes. Cover the dough and let it rest for about 10 minutes. Then divide it in half and roll each half into a cylinder 15 or 16 inches long. Slice each cylinder slice each cylinder into 1-inch thick rounds and flatten each with the ball of your hand. Brush the top of the rounds with sesame seed oil and join them in pairs, sandwich style, oiled sides in. Then, on the floured board, roll out each sandwich pancake into a thin 7 inch circle. Preheat a well seasoned skillet (do not grease it) and over low heat cook each sandwich pancake for 3 or 4 minutes on each side. Remove from the skillet and pull the two halves of the pancake apart. The pancakes can be made ahead of time and frozen until required.

First simmer the shitake mushroom slices in the chicken stock for 5 to 6 minutes; then drain. Meanwhile, warm a wok and in it heat the cottonseed oil to 375 degrees, making sure the oil is spread over the sides. Put the pork and the rice wine in, and stir fry for 2 to 3 minutes. Drain, remove pork, squeeze all the oil out of pork.

Pour the eggs into wok and stir fry quickly, adding almost immediately the pork, scallions, soy sauce, oyster sauce, sesame seed oil, sliced shitake mushrooms. Continue to stir fry rapidly for 30 to 60 seconds to blend the flavors; then serve.

It is almost impossible to give exact timing for stir fry as there is considerable variation from one stove to the next. The eggs in this recipe should be just barely set when the other ingredients are added. Take care to put them into the wok in the order given, or the mushrooms will disintegrate.

• Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.