Title: Mou Sou Pork B1
Categories: Pork Chinese Meat
Yield: 6 Servings
| | | CHINESE PANCAKES |
| 1/4 | lb | LEAN PORK,SHREDDED |
| 1 | ts | CORNSTARCH |
| | | SALT & PEPPER TO TASTE |
| 1 | tb | DRY SHERRY |
| 1 | | EGG,BEATEN |
| 2 | | EGGS,SLIGHTLY BEATEN |
| 2 | c | OIL |
| 1 | | CLOVE GARLIC,CHOPPED |
| 1/4 | sm | CABBAGE,FINE SHREDDED |
| 2 | | SCALLIONS,CUT IN 1-IN.PIECES |
| 1/2 | c | SHREDDED BAMBOO SHOOTS |
| 1/2 | c | SLICED FRESH MUSHROOMS |
| 5 | | TO 10 TREE EARS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & |
| 1/4 | c | TIGER LILLY BUDS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & |
| 1 | c | HOISIN SAUCE |
| 2 | ts | SOY SAUCE |
| 1 | ts | DRY SHERRY |
| 1/2 | ts | SUGAR |
| | | MSG-OPTIONAL |
Prepare Chinese Pancakes. Marinate pork 30 min. in
cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok
hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly
beaten eggs,stirring so pieces separate. Once eggs form themselves into
curds,drain through a colander, reserving 2-3 tbs. oil. Return reserved oil
to wok & lightly brown the garlic. Add all vegetables. stir-frying or
flipping until just cooked, about 3-4 min. Return meat & eggs to vegetables
in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG.
Combine well. Remove from heat. Spread each Chinese Pancake w/ hoisin
sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll
up, like crepes. Serve. Temperature(s): HOT Effort: AVERAGE Time: 01:00
Source: MING'S Comments: YORK ROAD; Comments: WINE: WAN-FU