Mu Shu Lamb And Mandarin Pancakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon hoisin sauce
• 1/2 lb boneless lean lamb, shaved into very thin bite sized pieces
• 4 dried black mushrooms or 8 button mushrooms
• 2 cups finely-shredded napa cabbage
• 1 carrot, julienned
• 3 scallions, and light green parts, slivered
• 1 cup bean sprouts
• 3 tablespoons peanut oil
• 2 eggs, lightly beaten with
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 3 teaspoons freshly-grated ginger
• 3 tablespoons chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• hoisin sauce
• mandarin pancake (either purchased or make your own, see mandarin pancakes)

Recipe

• 1 combine soy sauce, sherry and hoisin sauce in a bowl.
• 2 add the lamb, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• 3 meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
• 4 drain and thinly slice.
• 5 set aside on a plate, along with the cabbage, carrot and scallions.
• 6 heat a wok or large skillet over medium-high heat.
• 7 add 1 tablespoon of the peanut oil and swirl to coat.
• 8 pour in the eggs, swirling and tilting the wok to form a thin film.
• 9 cook just until the eggs are set and feel dry on top, about 1 minute.
• 10 transfer to a platter, let cool slightly and cut into 1 inch strips.
• 11 return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
• 12 add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
• 13 add the lamb and stir-fry until lightly browned, about 2 minutes.
• 14 add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
• 15 stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
• 16 add egg strips and mix well.
• 17 to serve, spread a small amount of hoisin sauce on a warm mandarin pancake.
• 18 spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.