Title: Mou Sou Pork
Categories: Chinese Vegetable Meat Misc
Yield: 6 Servings
| 1/4 | lb | Pork, shredded |
| 1 | tb | Cornstarch |
| 1 | tb | Wine or Sherry |
| 3 | | Egg, beaten |
| 2 | c | Oil |
| 1 | | Garlic clove, minced |
| 1 | c | Chinese cabbage, shredded |
| 2 | | Green onions, shredded |
| 1/2 | c | Bamboo shoots, shredded |
| 1/2 | c | Mushrooms, sliced |
| 10 | | Tree ears, soaked;drained |
| 1/4 | c | Tiger lily buds,soaked;drain |
| 1 | c | Hoison sauce |
| 1 | tb | Soy sauce |
| 1/2 | ts | Sugar |
| CHINESE PANCAKES |
| 2 | c | Flour |
| 3/4 | c | Boiling water |
| | | Sesame oil |
Prepare chinese pancakes: Place flour in mixing bowl and make a well in the
center. Add water, stirring quickly with fork until rough dough has
formed. It shouldn't be too sticky and you may not need all the water.
Turn dough onto lightly floured board, knead until smooth, adding more
flour if necessary. Place dough in bowl and cover. Allow to rest 30 min.
Moisten hands with oil. Pull off golf ball sized pieces and flatten.
Brush top of each ball with oil, place another flattened ball on top. With
rolling pin roll, roll pair of pancakes together to form a 6-8 inch circle.
Repeat with all dough. Bake at 325 to 350 until 1 side puffs up. Repeat on
other side. Pull pancakes apart while still warm. Let cool. Fold each in
quarters, place on foil.Wrap each like package and place on rack over
water. Steam 5-10 min.
Marinate pork 30 min in cornstarch, salt, pepper,sherry and enough beaten
egg to moisten it. Heat wok, add oil. Stirfry pork and slighty beaten
eggs, stirring so pieces seperate. Once eggs form themselves into curds,
drain, reserving oil. Return reserved oil to wok and lightly brown garlic.
Add all vegetables, stir frying until just cooked, about 3-4 min. Return
meat and eggs to vegetables, add 2 ts hoisin sauce, soy sauce, sugar, salt
and pepper. Combine well. Spread each Chinese pancake with hoisin sauce.
Add a good 2 T of filling to bottom 1/2 of each pancake and roll up like
crepes. Serve.