Best Mock Mandarin Pancakes Recipes

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MOO SHU PORK WITH MOCK MANDARIN PANCAKES



Moo Shu Pork With Mock Mandarin Pancakes image

Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 20m

Yield 8 pancakes, 4-8 serving(s)

Number Of Ingredients 8

3 boneless pork chops, cut into 1/2 inch strips
5 green onions with tops, diviided
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup hoisin sauce
1 tablespoon sesame oil, divided
2 eggs
8 (6 inch) flour tortillas
8 ounces coleslaw mix

Steps:

  • Thinly slice green onions reserving 1/4 cup for garnish.
  • Coursely chop water chestnuts with a food chopper.
  • Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
  • For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
  • Lightly beat eggs in a coating tray.
  • Dip 1 tortilla into eggs, and place tortilla in skillet.
  • Cook 20-30 seconds or until lightly golden brown, turning once.
  • Repeat with remaining tortillas.
  • Cover pancakes and keep them warm.
  • Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
  • Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
  • Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
  • Cook 2-3 minutes or until heated through, tossing to coat.
  • Spoon pork mixture into pancakes, and garnish with reserved onions.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES



Crisp-Skinned Duck with Mock Mandarin Pancakes image

Categories     Duck     Bake     Lunar New Year     Winter     Honey     Gourmet

Yield Serves 6

Number Of Ingredients 8

two 5- to 6-pound Long Island (Pekin) ducks, thawed if frozen
1 cup boiling water
1/4 cup honey
1 tablespoon rice vinegar
Accompaniments:
24 or 48 thin scallions for scallion brushes
hoisin sauce
Mock Mandarin Pancakes

Steps:

  • Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
  • In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
  • Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
  • To make scallion brushes:
  • If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
  • Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
  • Drain scallions well.
  • To assemble pancakes:
  • Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
  • Serve duck legs on the side.

MOCK MANDARIN PANCAKES



Mock Mandarin Pancakes image

Categories     Bread     Side     Bake     Quick & Easy     Gourmet

Yield Makes 24 whole pancakes

Number Of Ingredients 2

twenty-four 6- to 8-inch flour tortillas
1/4 cup Asian sesame oil

Steps:

  • Preheat oven to 350°F.
  • Brush one side of each tortilla with some oil and stack on a large sheet of foil. Wrap tortillas loosely in the foil and heat on middle rack of oven until warm, about 10 minutes.
  • Serve pancakes whole or halved.

CRISP-SKINNED DUCK WITH MOCK MANDARIN PANCAKES RECIPE | EPICURIOUS.COM



Crisp-Skinned Duck with Mock Mandarin Pancakes Recipe | Epicurious.com image

This dish is similar to classic Peking duck in the way that it is eaten: Slices of breast meat, crisp skin, scallion, and hoisin sauce are rolled inside pancakes. In a traditional rendition the meat from the duck legs would be stir-fried with vegetables, but here the duck legs are served whole. Be sure to allow three days for this duck to dry in the refrigerator.

Provided by @MakeItYours

Number Of Ingredients 7

two 5- to 6-pound Long Island (Pekin) ducks, thawed if frozen
1 cup boiling water
1/4 cup honey
1 tablespoon rice vinegar
24 or 48 thin scallions for scallion brushes
hoisin sauce
Mock Mandarin Pancakes

Steps:

  • Rinse ducks inside and out and pat dry. Remove excess fat from cavities and truss ducks. On a metal rack set in a large roasting pan arrange ducks, breast sides up and several inches apart. Let ducks dry, uncovered and chilled, 3 days.
  • In a small bowl stir together boiling water, honey, and vinegar and cool to room temperature. Brush ducks with some honey mixture, keeping them chilled, and brush again every 20 minutes for 1 hour. Let ducks dry at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Pierce skin of ducks all over with a fork to allow fat to drain and help skin get crisp. Roast duck in middle of oven until mahogany brown and a meat thermometer inserted into fleshy part of a thigh registers 180°F., about 1 hour 15 minutes. Let ducks stand 10 minutes. Discard string and carefully pour out juices from cavities.
  • Cut around entire breast of each duck with a sharp paring knife and carefully peel off crisp skin in large pieces. Cut skin into 2 1/2- by 1-inch strips. Cut away and discard any fat on breast meat and remove breast meat from bone. Slice breast meat diagonally into 1/4-inch-thick slices and arrange on a platter with crisp skin. Remove legs from duck and arrange on another platter. Duck meat may be reheated and skin recrisped in a 350°F. oven until just hot.
  • To make scallion brushes:
  • If serving mock pancakes halved, 48 scallion brushes (one for each half) will be necessary for rolling inside the pancakes. If leaving the pancakes whole, 24 scallion brushes will be needed.
  • Trim roots and green parts from scallions, leaving about 2 1/2 inches of stalk. Fringe ends of scallions by cutting slits about 1/2 inch deep all around both ends of each stalk, leaving about 1 inch of solid scallion in center, and spread fringed ends gently. Put scallions in bowl of ice and cold water. Chill scallions 2 hours, or until fringed ends have curled
  • Drain scallions well.
  • To assemble pancakes:
  • Using a scallion brush spread some hoisin sauce on a pancake (whole or half) and top with the scallion brush, some breast meat, and some crisp skin. Roll up pancake to enclosed filling. Make more pancakes with remaining scallion brushes, hoisin sauce, breast meat, and crisp skin in same manner.
  • Serve duck legs on the side.

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