Recipe - Muu Shu Pork

One half pound Pork; cut matchstick thin
2 tablespoon Oil
One fourth cup Hoi sin sauce
Onion brushes

MEAT MARINADE
1 teaspoon Cornstarch
2 teaspoon Dark soy sauce
1 teaspoon Sherry

INGREDIENTS
4 Dried mushrooms
24 Lily buds
One fourth cup Cloud ears
1 cup Bean sprouts
1 cup Bamboo shoots; cut
2 cup Napa cabbage; shredded
2 Stalks green onions; cut in
One half " sticks

SAUCE MIXTURE
1 tablespoon Cornstarch
1 tablespoon Sherry
2 tablespoon Oyster sauce
1 teaspoon Light soy sauce
1 teaspoon Sesame oil
One fourth cup Chicken broth

PREPARATION Mix pork with meat marinade for One half hour. Soak mushrooms, lily
buds and cloud ears until soft. Discard stems from mushrooms and slice caps
into thin strips. Tie a knot in the middle of the lily buds and nip off the
tough ends. Pinch off the tough parts of the cloud ears and break into
small pieces. Mix sauce. Make onion brushes by cutting the white part of
the green onions into 3 inch lengths. Make several One half inch cuts lengthwise
on both ends. Soak in ice water for a few hours. The cut ends will flare
out, resembling a brush. COOKING Stir fry bean sprouts for 1 minute in 1
tsp. of oil. Set aside. Add 2 tsp. oil and stir fry bamboo shoots with
cabbage for 22 One half minutes. Set aside. Add 1 tbsp. oil and stir fry pork
with mushrooms, lily buds and cloud ears until pork is done, about 23
minutes. Add sauce mixture, stir until thick. Add back vegetables including
the green onions. TO SERVE Spread a little hoisin sauce with the tip of the
onion brush and spoon mixture on it. Wrap and eat finger style. Serve with
Peking Doilies. DO AHEAD NOTES Muu Shu Pork mixtures can be made ahead and
kept warm for One half hour. COMMENTS This is a very popular northern dish.

Recipe by: "Dim Sum" by Rhoda Fong Yee

Posted to TNT Recipes Digest, Vol 01, Nr 907 by MarySpero@prodigy.com (MS
MARY E SPERO) on 1 Ja, n 1998