Mou sou pork b1

6 servings

Ingredients

Quantity Ingredient
CHINESE PANCAKES
¼ pounds LEAN PORK,SHREDDED
1 teaspoon CORNSTARCH
SALT & PEPPER TO TASTE
1 tablespoon DRY SHERRY
1 EGG,BEATEN
2 EGGS,SLIGHTLY BEATEN
2 cups OIL
1 CLOVE GARLIC,CHOPPED
¼ small CABBAGE,FINE SHREDDED
2 SCALLIONS,CUT IN 1-IN.PIECES
½ cup SHREDDED BAMBOO SHOOTS
½ cup SLICED FRESH MUSHROOMS
5 TO 10 TREE EARS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & LEFT WHOLE
¼ cup TIGER LILLY BUDS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & CUT INTO 1-IN. PIECES
1 cup HOISIN SAUCE
2 teaspoons SOY SAUCE
1 teaspoon DRY SHERRY
½ teaspoon SUGAR
MSG-OPTIONAL

Directions

Prepare Chinese Pancakes. Marinate pork 30 min. in cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly beaten eggs,stirring so pieces separate. Once eggs form themselves into curds,drain through a colander, reserving 2-3 tbs.

oil. Return reserved oil to wok & lightly brown the garlic. Add all vegetables. stir-frying or flipping until just cooked, about 3-4 min.

Return meat & eggs to vegetables in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG. Combine well. Remove from heat.

Spread each Chinese Pancake w/ hoisin sauce. Add a good 2 tbs. of filling to bottom ½ of each pancake & roll up, like crepes. Serve.

Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S Comments: YORK ROAD; Comments: WINE: WAN-FU

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