Recipe - Mou Sou Pork

Chinese pancakes
One fourth pound Lean pork, shredded
1 teaspoon Cornstarch
Salt & pepper; to taste
1 tablespoon Dry sherry
1 Egg; beaten
2 Eggs; slightly beaten
2 cup Oil
1 Garlic clove; chopped
One fourth small Cabbage; fine shredded
2 Scallions
cut in 1inch pieces
One half cup Shredded bamboo shoots
One half cup Sliced fresh mushrooms
5 Tree ears or up to
10 Tree ears; soaked in
lukewarm water 20 min.,
drained & left whole
One fourth cup Tiger lilly buds; soaked
in lukewarm water 20 min.,
drained & cut into 1in.
pieces
1 cup Hoisin sauce
2 teaspoon Soy sauce
1 teaspoon Dry sherry
One half teaspoon 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 23 tbs. oil. Return reserved oil to wok &
lightly brown the garlic. Add all vegetables. stirfrying or flipping until
just cooked, about 34 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 One half of each pancake & roll
up, like crepes. Serve.

Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S Comments:
YORK ROAD; Comments: WINE: WANFU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini