Recipe - Moo-Shi Pork Wpancakes

2 Eggs; beaten
2 cup Plus
2 teaspoon Oil
One fourth cup Tree ear mushrooms
One fourth pound Lean pork; shredded
1 Egg white; beaten
1 teaspoon Cornstarch
1 tablespoon Water
1 cn (4oz) bamboo shoots;
slivered
2 Scallions; cut into 2"
pieces and slivered
One half teaspoon Sugar
One fourth teaspoon Salt
2 teaspoon Soy sauce
One fourth teaspoon Sesame oil
Peking pancakes

Heat 2 tsp. oil. Add eggs and scramble quickly. Remove while still moist
and reserve. Soak tree ear mushrooms in warm water. Combine egg white,
cornstarch and water. Mix with shredded pork. Drain mushrooms and shred.
In a wok, heat 2 cups oil until smoking. Add mushrooms, pork, bamboo
shoots and scallions. Stir quickly through oil for 15 secs. Immediately
pour contents of wok through a strainer set over a heatproof bowl. (You
will be draining all the oil from the food and into a bowl.) Return 2 tsp.
oil to the wok. Add the pork mixture, sugar, salt, and soy sauce. Stirfry
for 30 seconds. Add the scrambled eggs to heat through. Sprinkle with
sesame oil and serve at once with Peking pancakes. To eat, place some of
the mixture on the pancake, roll it up to enclose the filling and eat with
finger. Peking pancakes are available at oriental markets. The technique of
immersing the food in hot oil is a standard procedure at the Dragon Palace.
Use caution in home preparation as the oil is extremely hot. In this
process the food is partially cooked while sealing in the flavor and color.
The cooking time should not be in creased or the food will begin to fry.

DRAGON PALACE

SOUTH SYRACUSE, DENVER

WINE:WAN FU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.