Muu shu pork

Yield: 1 Servings

Measure Ingredient
½ pounds Pork; cut match-stick thin
2 tablespoons Oil
¼ cup Hoi sin sauce
Onion brushes
1 teaspoon Cornstarch
2 teaspoons Dark soy sauce
1 teaspoon Sherry
4 Dried mushrooms
24 Lily buds
¼ cup Cloud ears
1 cup Bean sprouts
1 cup Bamboo shoots; cut
2 cups Napa cabbage; shredded
2 Stalks green onions; cut in 1/2 " sticks
1 tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoons Oyster sauce
1 teaspoon Light soy sauce
1 teaspoon Sesame oil
¼ cup Chicken broth




PREPARATION Mix pork with meat marinade for ½ hour. Soak mushrooms, lily buds and cloud ears until soft. Discard stems from mushrooms and slice caps into thin strips. Tie a knot in the middle of the lily buds and nip off the tough ends. Pinch off the tough parts of the cloud ears and break into small pieces. Mix sauce. Make onion brushes by cutting the white part of the green onions into 3 inch lengths. Make several ½ inch cuts lengthwise on both ends. Soak in ice water for a few hours. The cut ends will flare out, resembling a brush. COOKING Stir fry bean sprouts for 1 minute in 1 tsp. of oil. Set aside. Add 2 tsp. oil and stir fry bamboo shoots with cabbage for 2-2½ minutes. Set aside. Add 1 tbsp. oil and stir fry pork with mushrooms, lily buds and cloud ears until pork is done, about 2-3 minutes. Add sauce mixture, stir until thick. Add back vegetables including the green onions. TO SERVE Spread a little hoisin sauce with the tip of the onion brush and spoon mixture on it. Wrap and eat finger style. Serve with Peking Doilies. DO AHEAD NOTES Muu Shu Pork mixtures can be made ahead and kept warm for ½ hour. COMMENTS This is a very popular northern dish.

Recipe by: "Dim Sum" by Rhoda Fong Yee Posted to TNT Recipes Digest, Vol 01, Nr 907 by MarySpero@... (MS MARY E SPERO) on 1 Ja, n 1998

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