Yield: 4 Servings
|¼ cup||Lily buds|
|2 tablespoons||Cloud Ear mushrooms|
|½ pounds||Lean pork|
|1 tablespoon||Soy sauce|
|2 slices||Fresh ginger root|
1. Separately soak lily buds and cloud ear mushrooms.
2. Shred pork. Combine soy sauce and sugar; add to pork and toss.
3. Shred cloud ear mushrooms. Shred scallion stalk; cut its green leaves in 2-inch sections. Mince ginger root. Beat eggs lightly.
4. Heat oil. Add eggs and scramble quickly; remove while still moist.
5. Heat remaining oil. Add ginger root; stir-fry a few times, then add pork and stir-fry until it loses its pinkness.
6. Add salt, scallion, lily buds and cloud ear mushrooms. Stir-fry 1 minute; then cook, covered, 1 to 2 minutes more over medium heat.
7. Return scrambled eggs to pan and stir in only to releat. Serve at once.
NOTE: This dish, known as Moo Shoo Pork or Kiangsu Egg Dish, is usually accompanied by thin pancakes called Peking Doilies (see recipe). The diner places some of the mixture on his doily, rolls it up to enclose the filling and picks it up with his fingers.
VARIATIONS: After step 5, add ½ cup bamboo shoots, shredded, and stir-fry ½ minute more.
In step 7, add with the eggs, ½ cup bean sprouts, blanched; stir-fry only to heat through.
Omit the soy sauce and sugar in step 2. In step 7, add with the eggs a mixture of ¼ teaspoon sugar, 2 teaspoons light soy sauce and a dash of pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .