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