Mandarin Pancakes With Mu Shu Pork - Cuisinart International Chef CPP-200 Serie Manual Del Usuario

Mandarin Pancakes with
Mu Shu Pork
The key to perfect pancakes is to roll them
really thin before cooking. Our Mu Shu Pork
is a fresher version of the take-out classic
and the ideal companion to the pancakes.
Makes 8 pancakes and 4 cups Mu Shu Pork
Pancakes:
2 cups unbleached, all-purpose
flour
1 cup boiling water
1 tablespoon sesame oil
Pork:
1 pound boneless pork chops
2 tablespoons plus ½ cup soy
sauce, divided
1 teaspoon plus 2 tablespoons
cornstarch, divided
1 teaspoon plus
divided
½ cup water
¼ cup hoisin sauce
2 teaspoons vegetable oil, divided
2 large eggs, lightly beaten
4 ounces shiitake mushrooms,
cut into thin julienne strips
½ ounce fresh ginger, peeled and
finely chopped
1 garlic clove, finely chopped
1 medium carrot, cut into thin
julienne strips
3 cups shredded napa cabbage
(about 6-ounce piece)
2 scallions, sliced
1. Prepare the pancake dough. Sift the flour
into a medium mixing bowl. Pour the boil-
ing water into the bowl while stirring with
a spoon so that it forms a ball. Knead the
ball on a well-floured surface for about 5
minutes until smooth. Put in a bowl, cover
with plastic wrap, and let rest for at least
one hour.
2. Roll the dough ball into a cylinder, about
12 inches long, and cut into 16 equal
⁄
1
cup rice wine,
3
pieces. Flatten each piece and on a well-
floured surface, roll each using a rolling
pin, into a flat, very thin circle (about 7
inches in diameter). When one pancake
is rolled, brush the top with sesame oil.
Place it, oiled side down, on a piece of
waxed paper. Brush the top with sesame
oil. Continue with remaining pieces of
dough so that all sides of each pancake
have been oiled.
3. Preheat the International Chef
Pizzelle/Pancake Plus with the flat plates
in the closed position by adjusting the
temperature to Medium. Once preheated,
carefully open to the flat position and light-
ly oil both plates. Cook pancakes about 2
minutes per side so that pancakes remain
pliable. Pancakes should bubble slightly
before being flipped and pick up some
brown speckles when cooked.
4. While dough for Mandarin Pancakes is
resting, begin preparing the pork. Slice the
pork into very thin matchstick-like strips.
Toss with the 2 tablespoons of soy sauce,
1 teaspoon cornstarch and 1 teaspoon
rice wine. Cover and place in the refrigera-
tor for 30 minutes.
5. Stir together the ½ cup soy sauce,
2 tablespoons cornstarch,
wine, water, and hoisin; reserve.
6. Once the pork has rested, put 1 teaspoon
of the oil into a large skillet and place
over medium heat. Once oil is shimmering
across the pan, add the eggs and stir until
just cooked through. Remove and reserve.
Add the pork in two batches and cook
until lightly browned. Remove and reserve.
7. Wipe pan clean, add remaining teaspoon
of oil and place over medium high heat.
Once oil shimmers across the pan add the
shiitake, ginger and garlic. Cook for about
2 minutes until fragrant. Stir in the car-
rots and cabbage and cook for a minute
or two before adding the scallions. Stir
all ingredients together and cook for an
additional 5 minutes. Add the soy sauce
20
™
Crêpe/
⁄
1
cup rice
3