Mu shu (fill in your preferred protein here: chicken, pork, tofu, etc) has always been a favorite go-to Chinese take-out fave for me. I find that even in restaurants where quality is meh, the mu shu is a safe bet. Like many restaurant dishes, if I like it, I figure out how to make it. Mu shu can be super easy by substituting in flour tortillas for the pancakes, but making the pancakes from scratch isn’t too much work if you have some extra time (and don’t mind flour all over the kitchen…and you)
- 8oz white flour (you could probably use whole wheat, but might need a bit more water)
- pinch of salt
- 3/4 cup boiling water
Mix the flour and salt together in a bowl and add in the boiling water. Stir to combine and then knead with your hands for 5 minutes or so. Cover in plastic wrap and let rest for 30 minutes.
Roll dough into a long snake and cut into 12 pieces. Traditionally, and in order to get a really thin pancake, you then dip one piece of dough into toasted sesame oil and press against another piece of dough. By rolling and cooking these paired pancakes together, you can peel them apart at the end to get 2 super thin pancakes. Depending on your mastery of this, it can be a more or less successful technique. You may also want to just roll each piece on its own using a well floured rolling pin and counter.
Either way, cook the pancakes in a dry cast iron skillet over medium heat for about 1 minute. Flip and cook for another 30 seconds. If you’ve rolled and cooked them as pairs, be sure to peel them apart (gently) while still hot. Cover with a dish towel to keep warm while you cook the rest.
The filling often has sliced napa cabbage, wood ear mushrooms, omelette strips, scallions and some kind of protein. I survey the fridge and make it with whatever I have on hand, and it seems to work. This time I had green cabbage, mustard greens, carrots, and shitake mushrooms hanging around. I also had some fresh bamboo shoot from our CSA that was really fun to play with. (tip: you have to boil it for about an hour before you can peel, slice and use it) The basic idea is to stir-fry your veggies, starting with the ones that take longer to cook, with garlic, ginger, soy and sesame.
I like to cook the veggies in batches, moving the cooked ones to a large bowl. It allows me to get the pan screaming hot for each new type of veggie, which gives me that little bit of char that tastes so good. I made omelette strips by whisking 2 eggs with a tablespoon of toasted sesame oil, salt and some chive blossoms. Cook in a non-stick skillet until firm and cut into strips.
To serve, each person takes a pancake and smears on some hoisin sauce (also called plum sauce, which can be found in most grocery stores, or you can try making your own!). I also like to add some chili paste for heat. Add some filling, roll up and enjoy!