Mushu pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chinese rice wine or dry sherry |
| 1 | tablespoon | Light soy sauce |
| 1 | teaspoon | Cornstarch |
| ½ | pounds | Boneless pork butt or shoulder, shredded |
| ½ | cup | Shredded lily stems |
| ¼ | cup | Tree ears; soaked, squeezed dry and shredded |
| 4 | Scallions; shredded | |
| ¼ | cup | Shredded bamboo shoots |
| 5 | tablespoons | Peanut oil |
| 4 | Eggs; lightly beaten | |
| 3 | tablespoons | Chicken broth |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Chinese rice wine or dry sherry |
| 1 | teaspoon | Light soy sauce |
| 2 | teaspoons | Sesame oil |
| Salt to taste | ||
Directions
MARINADE
MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other shredded ingredients--tree ears, lily stems, scallions and bamboo shoots. Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in the beaten eggs. As soon as the egg begins to cling to the wok, scoop it and fold it over to scramble it. Work fast because the egg solidifies quickly and it can overcook. As soon as it solidifies, remove it from the wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of the oil for 30 seconds, or until it no longer looks raw. Remove it from the wok and set it aside. In the remaining 2 tablespoons of the oil, stir-fry the vegetables, more to combine them and heat them through than to cook them. Add the pork and mix it well with the seasonings. Finally, add the eggs, breaking them up to form bite-size lumps. Combine the ingredients well. Serve alone or with a platter of heated pancakes and a small bowl of hoisin sauce. Serves 2 to 4 as a main course.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK