Moo Sho Pork Woks of Life

 

Make moo shu pancakes with a hot water dough—flour mixed with boiling water. This breaks down the gluten in the flour, making for a very pliable dough that you can roll extremely thinly. Once cooked, it has both a chewy and tender texture. 

The secret to getting them so thin is to roll them two at a time (which also makes the process go doubly fast!). You cook them very quickly in a dry wok (only 1-2 minutes per pancake) and then pull apart the thin pancakes once they’re out of the wok. This way, you have a slightly bubbly, slightly crisp side, as well as the tender smooth side of the pancake. 

If making these ahead, remember to reheat the pancakes in a steamer (preferably a bamboo steamer to prevent condensation on the pancakes) right before serving!

The filling

In a bowl, add the pork along with

 ¼ teaspoon salt, 

1 teaspoon shaoxing wine, 

1/8 teaspoon ground black pepper,

2 teaspoons cornstarch, and 1 teaspoon vegetable oil. 

Let marinate for 15 minutes.

In a separate bowl, make the stir-fry sauce by combining 

1/4 cup water, 

2½ tablespoons 

Simple Macaroni salad

• 8 ounces elbow macaroni , cooked “al dente”
• 1 cup Best Foods® Mayonnaise 
• 2 Tbsp. vinegar
• 2 tsp. Maille  Stone Ground Country  Mustard
• 1 tsp. sugar
• Celery, onion, green bell pepper , chopped 

Tomatillo Sauce

This is a basic green sauce for use on just about any sort of Mexican food with a rather tart flavor. Add more jalapenos if you like it hotter and some sugar if you want it less tart. This sauce will keep in the refrigerator for at least a week, and will keep in the freezer for a longer period of time. If preserving more, add 1/2 teaspoon of ascorbic acid and offset the tartness with a little added sugar.

2 cups chopped husked tomatillo1
1 jalapenos, seeded and white ribs removed 1/2 chopped yellow onion
4 cloves garlic chopped
1 tablespoon olive oil
1/4 cup cilantro, chopped
1 tablespoon chicken demi-glace
Salt
Pepper

Husked tomatillos and wash well, rub off any sticky bits, chopped coarsely. Chop half an onion, seeded and remove white ribs from jalapeno, then chopped coarsely.

In a frying pan, cook tomatillos, jalapeños, and onion in oil over medium heat, for about 5 minutes. When onions begin to clear, add garlic. Cook while stirring another minute. Remove from heat and cool ten minutes. Place cooked ingredients in a food processor. Keep frying pan as is, it will be used again. Add cilantro and puree until smooth. Pour puree back into pan; add chicken demi-glace and cook, stirring constantly over high heat until sauce thickens. Correct seasonings.

Note:

Select fresh green tomatillos that are firm with tight-fitting, papery green skins.