|½ pounds||Pork, shredded|
|1 tablespoon||Wine or Sherry|
|Oil for frying|
|1||Garlic clove, minced|
|1 cup||Chinese cabbage, shredded|
|2||Green onions, shredded|
|½ cup||Bamboo shoots, shredded|
|½ cup||Mushrooms, sliced|
|1 cup||Hoisin sauce|
|1 tablespoon||Soy sauce|
|¾ cup||Boiling water|
Make the pancakes by placing the flour in a bowl and making a well in the center. Add water, stirring quickly with a fork until a dough has formed. It shouldn't be too sticky and you may not need all the water. Turn dough onto lightly floured board, knead until smooth, adding more flour if necessary. Place dough in bowl and cover. Allow to rest 30 min.
Moisten hands with oil. Pull off plum sized pieces and flatten.
Brush each ball with oil. Roll ball into a 6 inch circle. Repeat with all dough. Fry each pancake until 1 side puffs up. Turn and repeat on other side. Let cool.
Marinate pork one hour. in cornstarch, salt, pepper, sherry and enough beaten egg to moisten it. Heat wok, add oil. Stir fry pork and slightly beaten eggs, stirring so pieces separate. Once eggs form themselves into curds, remove and set aside. Add more oil to the wok and lightly brown garlic. Add all vegetables, stir frying until just cooked, about 3-4 min. Return meat and eggs to vegetables, add 2 ts hoisin sauce, soy sauce, sugar, salt and pepper. Combine well. In a steamer, re-heat the pancakes. Spread each Chinese pancake with hoisin sauce. Add a good 2 T of filling to bottom ½ of each pancake and roll up like crepes. Serve.
Source: I forget the name of the cookbook since it was before I started keeping track of where a recipe came from, and I've since given the book away, but it had all chinese recipes in it.
Submitted By DOROTHY FLATMAN On 08-05-95
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