This month's challenge was to make MooShu pork - a dish I have only had once before. As much as I enjoy Asian food and flavours, I really should have sought it this dish sooner - it was delicious! The best part was that I now know how to make my own Hoisin Sauce from scratch. Yes, you can buy it in a jar and it's delicious, but knowing how to make it yourself is better. It had a much richer taste than ones that I have purchased in the past. It was also nice getting some information on the origin of the dish.
Blog checking lines: The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of Crafts of Mommyhood. They challenged us to bring a taste of the east into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
We really enjoyed the dish, although my pancakes didn't turn out as thin as I had them in the past, however, still delicious. I suspect a little more patience on my part would have yielded a thinner more tender pancake.
|Double rolling method|
|All ready for the wok|
|In the wok...|
|with the eggs|
Hoisin Sauce (recipe from challenge):
4 tablespoons soy sauce
2 tablespoons peanut butter OR black bean paste (I used the black bean paste)
1 tablespoon honey OR molasses (had neither, used Agave syrup)
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame seed oil
20 drops (1/4 teaspoon) Chinese style hot (I used garlic chili paste)
1/8 teaspoon black pepper
Simply mix all ingredients together by hand using a sturdy spoon (I mixed it in a mini food processor). At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.
|Ready for processing|
|Texture after processing|
Finished dish with the addition of slivered green onions and some sliced red chili for a splash of colour.