Recipe - Mu Shu Pork

One half pound Rolled pork roast
5 tablespoon Oil
One half bn Green onion/scallion
2 cup Thinly cut or sliced up /shredded
chinese cabbage (bok choy)
1 cup Fresh bean sprouts
1 cn (8.5oz) drained bamboo
shoots
4 Beaten egg
1 tablespoon Sesame seeds
2 tablespoon Soy sauce
One half teaspoon Salt
One half teaspoon Sugar
Mandarin pancakes (from any
oriental market)

Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut
the strips into shreds. Heat wok or large deep skillet over high heat. Add
1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage,
bean sprouts and bamboo shoots. Stirfry until just wilted; remove to large
bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to
spread out into thin layer. COok until firm, breaking eggs up into small
pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stirfry until browned and thoroughly cooked. Add
soy, salt and sugar. Return vegetableegg mixture to pan. Stirfry until
heated. Serve with mandarin pancakes. Have each person add about a
tablespoon of filling to their own pancakes, adding a dab of hot mustard,
oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one end to hold in the
juices. Eat with fingers.

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