Mou Sou Pork B1

---------- Recipe via Meal-Master (tm) v8.02

Title: MOU SOU PORK B1
Categories: Chinese, Meats, Main dish
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 Garlic clove; chopped
1/4 sm Cabbage; fine shredded
2 Scallions
-- cut in 1-inch pieces
1/2 c Shredded bamboo shoots
1/2 c Sliced fresh mushrooms
5 -Tree ears or up to
10 Tree ears; soaked in
-lukewarm water 20 min.,
-drained & left whole
1/4 c Tiger lilly buds; soaked
-in lukewarm water 20 min.,
-drained & cut into 1-in.
-pieces
1 c Hoisin sauce
2 ts Soy sauce
1 ts Dry sherry
1/2 ts Sugar
MSG (optional)

Prepare Chinese Pancakes. Marinate pork 30 minutes 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
minutes. 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 with 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

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