Isn't It All Chinese Food?

This is not a cooking blog, but I commonly hear the question, "Are you learning to cook Chinese food?" My answer is, "Some, but why go to the trouble when we can get the real stuff made for us--and cheap?"

However, this afternoon the kids were out babysitting, hubby was studying, and I felt like cooking. So, I thought I would document my attempt at Mu Shu Pork with Pancakes and Duck Sauce. This is one of our favorite things to order in American Chinese restaurants, so I gave it a try.

Chop! Chop!

Everything in Mu Shu Pork is cut into thin strips that are supposed to be the same size. I tried, but my chopping skills leave a little to be desired! While the pork strips were marinating in white wine, soy sauce and hoisin sauce, I made the duck sauce which is a mixture of sweet bean sauce, hoisin sauce, sugar and sesame oil.

Next, I made my own pancakes (or bings) from a simple flour, salt and water dough. I learned a new technique for making the pancakes nice and thin. With a bit of oil spread between two dough rounds, I put the oiled sides together and was able to roll the dough much thinner than if I rolled them individually.

Before rolling

After cooking, the idea is that the rounds peel easily apart. It worked on about 75% of my bings. The others didn't want to peel apart, but were still pretty thin even when doubled.

This one is almost ready! You can see the two layers.

Next I made an omelette in my wok and sliced it into strips (roughly!) the same size as the meat and veggies. My wok was too small for the amount of eggs I used, so the eggs weren't as thin as I would have liked. Next time I would make two omelettes.

After stir-frying the meat with some minced garlic, I cooked the veggies and then tossed it all together with the eggs. Once it was heated through it was ready to serve.

With a little duck sauce spread on the bings, some fresh green onions placed inside along with the pork and veggies, we rolled them up into yummy Chinese-style burritos!

Colorful!

Delicious!