Mu Shu Salmon Recipes

Steps:

• In a small bowl, combine the cornstarch, water, soy sauce and ginger until blended; set aside. In a large skillet, saute pork and garlic in oil for 3-5 minutes or until meat is no longer pink. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in hoisin sauce. Add coleslaw mix; stir to coat. Spoon about 1/2 cup pork mixture into the center of each tortilla; roll up tightly.

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
• Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes.
• On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest.
• Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes.
• Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes.
• Yield: 16 pancakes

Steps:

• Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet.
• Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside.
• Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute.
• Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl.
• Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked.
• Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes.
• Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.

Steps:

• In a mixing bowl, whisk together soy sauce, sherry, rice vinegar, sesame oil, sugar, and red pepper flakes.
• Place salmon in a glass baking dish and pour soy sauce mixture over salmon. Cover, and chill for at least 2 hours, turning once halfway through.
• Once salmon has chilled, place on a heated broiler pan and broil 4" from the heat (or can use the grill) for about 5 minutes on each side, or until the fish is cooked through.
• Sprinkle with toasted sesame seeds and chopped green onion just before serving.

Steps:

• Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
• Drain and gently squeeze the mushrooms.
• Discard the tough stems, then cut the caps in slivers.
• Set aside in a large bowl.
• Remove the skin from the salmon.
• With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
• Rinse the fish in cold water and pat dry.
• Slice the salmon crosswise into strips 1/4-inch thick and set aside.
• Combine the soy sauce and sesame oil in small bowl and set aside.
• Heat a wok or a large frying pan over high heat.
• Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
• When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
• Transfer to the bowl with the mushrooms.
• Add another 2 teaspoons of oil to the wok.
• Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
• Add to mushrooms.
• Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
• Turn the heat to medium and add the remaining tablespoon oil.
• When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
• Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
• Return the mushrooms, egg and salmon to the wok.
• Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
• Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
• To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
• Note:.
• Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.