Moo Shu Lamb

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 2 1/3 cups all-purpose flour
• 1 cup water, boiling
• 4 teaspoons sesame oil (or cooking oil)
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon granulated sugar
• 1 tablespoon sake (may substitute sherry)
• 1/8 teaspoon pepper
• 3/4 lb lamb tenderloin, cut into 1/4 inch strips (6mm)
• 3 dried shiitake mushrooms, with boiling water to cover
• 3 large eggs
• 1/2 teaspoon salt
• 1/16 teaspoon pepper
• 1 tablespoon cooking oil
• 2 cups suey choy, shredded
• 1 teaspoon finely grated gingerroot (or 1/4 tsp ground ginger)
• 1 garlic clove, crushed (or 1/4 tsp garlic powder)
• 3 green onions, chopped
• 2/3 cup bamboo shoot, cut into matchsticks
• 1 teaspoon soy sauce
• 1 1/2 tablespoons hoisin sauce (to spread on pancakes)

Recipe

• 1 mandarin pancakes: combine flour and boiling water in medium bowl. mix until a soft ball is formed. add more flour if dough is too sticky to handle. turn out onto a lightly floured surface. knead for 5 to 8 minutes until smooth and elastic. cover with plastic wrap. let stand for 20 minutes. divide dough into 16 equal portions. shape each portion into a ball. flatten into 4 inch (10 cm) circles.
• 2 brush top of 1 circle with sesame oil. place another circle on top. roll into 6 inch (15 cm) circle on lightly floured surface. repeat with remaining circles. keep covered with plastic wrap to prevent drying out. heat non-stick frying pan until hot. cook double pancakes, 1 at a time, for about 30 seconds until a few brown spots appear. turn over. cook for 30 seconds. do not overcook or they will become brittle. separate into 2 pancakes while still hot. fold each in half and set on greased plate or tray. cover. to serve, steam for about 5 minutes or cover individual pancakes with damp paper towel and microwave on high for 10 to 20 seconds until warm and soft. makes 16 pancakes.
• 3 marinade: combine water, cornstarch, soy sauce, sugar, sake, and pepper in medium bowl. stir until sugar is dissolved.
• 4 add lamb. stir 2 or 3 times. marinate at room temperature for 20 minutes.
• 5 remaining: cover mushrooms with boiling water in small bowl. let stand for 20 minutes until softened. rinse, drain and squeeze dry. discard stems. cut caps into matchsticks, and set aside.
• 6 fork-beat eggs, salt and pepper together in a small bowl. pour into greased frying pan. scramble-fry until chunky but still moist. turn out onto plate. break up larger pieces.
• 7 heat wok until very hot. add cooking oil and lamb strips, discarding marinade. stir-fry for 3 minutes. add mushrooms, suey choy, ginger, garlic, green onion, bamboo shoots and second amount of soy sauce. stir-fry for 3 minutes. add egg mixture. cook until heated through.
• 8 lightly brush mandarin pancakes with hoisin sauce on 1 side. place 1/4 cup lamb mixture in center of each pancake. fold up, envelope-style.