Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Boneless pork loin, cut into |
| \N \N | Thin strips |
| 2 tablespoons | Dark soy |
| \N \N | Oil for wok |
| ½ cup | Sliced shiitake mushroom |
| \N \N | Caps |
| ¼ cup | Coarsely chopped water |
| \N \N | Chestnuts |
| ¼ cup | Sliced bamboo shoots |
| ½ cup | Water |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Dry sherry |
| 1 tablespoon | Cornstarch |
| 1 teaspoon | Sugar |
| 1 teaspoon | Pepper |
| ½ cup | Bean sprouts |
| 2 tablespoons | Minced green onions |
| 2 tablespoons | Minced fresh ginger |
| 10 \N | Moo shu pancakes |
| \N \N | Hoisin sauce |
Toss the pork with dark soy. Heat 1 tablespoon of oil in a wok over high heat. Add the pork and stir-fry for 1 minute. Add the shiitakes, cook for 1 more minute. Add the water chestnuts, and bamboo shoots, cook for 3 minutes. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste. Add to the wok, stir to completely coat. Cook for 2 minutes. Remove from the heat. Add the bean sprouts, green onions, and ginger. Brush your pancakes with a little hoisin. Fill with the pork and vegetables.
Roll up and serve.
Yield: 5 servings
ESSENCE OF EMERIL SHOW #EE2257