Recipe: Moo Shu Pork

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Yield: 1 Servings

      4    Dried black mushrooms
      2 tb Golden lilies
      2 tb (after soaking) fungus

1 1/2 c Boiling water
1/2 lb Lean pork julienne
4 tb Light soy sauce
1/2 ts Cornstarch

      6 tb Oil
      1    Scallion, julienne
      1 sl Ginger, julienne
      1 tb Sherry

1/2 ts Sugar
1/2 Medium-sized head cabbage,

           -- julienne
      6    Water chestnuts, shredded
    1/2 ts Salt
      4    Eggs slightly beaten
      3 tb Hoisin sauce
           Chinese pancakes

This recipe is from Madame Wong's Longlife Chinese Cookbook

Place mushrooms, golden lililies and fungus in separate bowls. Pour boiling water over each. Soak separately at least 20 minutes.
Remove stems from mushrooms, hard tips from golden lilies, and hard part of fungus. Cut ingredients julienne.
Mix pork with 1 tablespoon of soy sauce and cornstarch.
Heat 2 tablespoons of oil in wok to 275 degrees. Add scallion and ginger. Stir-fry 1 minute. Add pork. Stir-fry at 400 degrees about 1 minute or until color changes. Add 1 tablespoon of soy sauce, sherry, and sugar. Remove.
Heat 2 tablespoons of oil in wok to 400 degrees. Add cabbage, bamboo shoots, water chestnuts, and salt. Stir-fry 2 minutes. Add mushrooms, golden lilies, and fungus. Stir-fry 1 minute more. Remove.
Heat 2 tablesppons oil in wok to 400 degrees. Pour in beaten eggs. Scramble them very fine. Remove.
Return pork, vegetable mixture, and eggs to wok. Heat thoroughly. Add 2 tablespoons soy sauce and stir-fry quickly at 425 degrees.

To Serve: Place steamed pancake flat on a plate. Spread 1 tsp hoisin sauce in center of pancake. Scoop 2 tablespoons of filling on top of sauce. Roll pancake, folding one end to prevent dripping.

May be prepared in advance. May be frozen. Reheat before serving. Serves 4 to 6 Posted to EAT-L Digest 14 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 15, 1997

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