Yield: 6 Servings
|½ pounds||Rolled pork roast|
|½ bunch||Green onion/scallion|
|2 cups||Thinly sliced/shredded chinese cabbage (bok choy)|
|1 cup||Fresh bean sprouts|
|1 can||(8.5-oz) drained bamboo shoots|
|4 \N||Beaten egg|
|1 tablespoon||Sesame seeds|
|2 tablespoons||Soy sauce|
|\N \N||Mandarin pancakes (from any oriental market)|
Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut the strips into shreds. Heat wok or large deep skillet over high heat. Add 1 tablespoon of oil, swirl to coat bottom and side.
Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to spread out into thin layer. COok until firm, breaking eggs up into small pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and remaining oil. Add pork; stir-fry until browned and thoroughly cooked. Add soy, salt and sugar. Return vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add about a tablespoon of filling to their own pancakes, adding a dab of hot mustard, oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in half like soft taco, or roll it up, folding over one end to hold in the juices. Eat with fingers.