Mu-shu pork with lu
4 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 8 | ounces | Pork loin; julienned |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Chinese cooking wine |
| 4 | teaspoons | Cornstarch |
| ½ | teaspoon | Sesame oil |
| 8 | tablespoons | Corn oil |
| 3 | larges | Eggs |
| 2 | teaspoons | Salt |
| 1 | cup | Dried tree ear mushrooms |
| 1 | cup | Julienned carrot -; (abt 2 carrots) |
| 1 | medium | Chinese cabbage; cored, and |
| Julienned -; (abt 8 cups) | ||
| 3 | Scallions; julienned | |
| 12 | Mu-shu pancakes | |
| Sweet plum sauce; (optional) |
Directions
Note: Chinese cuisine requires organization and preparation because the actual cooking process is very fast. Make sure that all your ingredients are sliced, chopped, and next to the wok.Hydrate mushrooms in 2 cups cold water for 5 minutes. Drain and cut into small pieces.
Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon cornstarch, combine well using your hands.
Combine ½ cup water, scant 2 tablespoons cornstarch, and sesame oil; set aside.
Heat a wok over high heat and add 3 tablespoons corn oil. Cook pork until no longer pink, about 1 to 2 minutes. Remove from wok. Return wok to heat.
Whisk together eggs and ½ teaspoon salt. Heat 2 tablespoons corn oil in wok and add eggs. Cook for about 1 minute, rotating pan often and breaking eggs into small pieces. Set eggs aside.
Wash and dry wok well. Heat 3 tablespoons corn oil and 1 teaspoon salt in wok over high heat. Add mushrooms and cook for 30 seconds. Add carrots and cook about 30 seconds. Add cabbage and cook about 1½ minutes. Add cooked pork and eggs and heat while stirring to combine until just warm. Add scallions, and stir until just heated. Add 3 tablespoons of the reserved water, cornstarch, and sesame oil mixture to the wok; stir to combine, and allow to slightly thicken. Remove from heat.
Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each pancake with plum sauce, and fill with about ½ cup of mu-shu pork mixture.
Makes about 4 servings.
Cuisine: "Chinese" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 360 Calories (kcal); 33g Total Fat; (82% calories from fat); 12g Protein; 4g Carbohydrate; 158mg Cholesterol; 1221mg Sodium Food Exchanges: 0 Grain(Starch); 1 ½ Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Nian Lu Pu Converted by MM_Buster v2.0n.