from PM’s CC Vol II. This is basically a pork mu-shu recipe, where the filling is pork cooked in sweet bean paste and mixed with raw scallions, which give a crunch and a bite.
京醬 jing1jiang4 — Beijing sauce
肉絲 rou4si1 — pork shreds
Ingredients:
10 oz pork tenderloin
1 1/2 cup shredded scallion
2 Tb sweet soybean paste (sweet noodle sauce)
1 ts sugar
1 Tb water
dan bings, mu-shu skins, or spring roll skins
pork marinade:
1 Tb soy sauce
1 Tb cornstarch
1 1/2 Tb cold water
Method:
1. cut pork into 1 1/2″ long shreds. thoroughly mix with marinade.
2. put shredded scallion on plate.
3. stir fry pork in 1 Tb oil, very hot, until done and pork starts to leak water. remove.
4. mix sweet bean sauce with sugar and water
5. heat oil in pan. fry sweet bean mix until it smells good and seems bright. add pork, stir well. plate over scallions.
6. before eating, mix pork and scallions well. roll into dan bing or spring roll skin.
I have a packet of frozen mu-shu wrappers here.
Like hell I’m going to make dan-bings again, PM. Good thing I cruised the frozen food section of my Chinese grocery and found pre-made mu-shu wrappers.
I got a little nervous when I was heating up the sweet bean paste mix in step 4, and it turned a dark brown and did this strange bunching-up thing. I was all OMG I HAVE TOTALLY FUCKED UP LET ME QUICKLY ADD THE PORK and after vigorous mixing, it was totally ok and tastes wonderful.
Time taken: 45 mins, including marinade time.
Difficulty level: clearly above my skill level given the panic attack during step 5.
Hot off the range, and pre-mixing.
