Recipe - Stir-Fried Pork And Lily Buds With Eggs

One fourth cup Lily buds
2 tablespoon Cloud Ear mushrooms
One half pound Lean pork
1 tablespoon Soy sauce
1 teaspoon Sugar
1 Scallion
1 Or
2 sl Fresh ginger root
2 Eggs
1 One half tablespoon Oil
1 One half tablespoon Oil
One fourth teaspoon Salt

1. Separately soak lily buds and cloud ear mushrooms.

2. Shred pork. Combine soy sauce and sugar; add to pork and toss.

3. Shred cloud ear mushrooms. Shred scallion stalk; cut its green leaves
in 2inch sections. Mince ginger root. Beat eggs lightly.

4. Heat oil. Add eggs and scramble quickly; remove while still moist.

5. Heat remaining oil. Add ginger root; stirfry a few times, then add
pork and stirfry until it loses its pinkness.

6. Add salt, scallion, lily buds and cloud ear mushrooms. Stirfry 1
minute; then cook, covered, 1 to 2 minutes more over medium heat.

7. Return scrambled eggs to pan and stir in only to releat. Serve at
once.

NOTE: This dish, known as Moo Shoo Pork or Kiangsu Egg Dish, is usually
accompanied by thin pancakes called Peking Doilies (see recipe). The diner
places some of the mixture on his doily, rolls it up to enclose the filling
and picks it up with his fingers.

VARIATIONS: After step 5, add One half cup bamboo shoots, shredded, and
stirfry One half minute more.

In step 7, add with the eggs, One half cup bean sprouts, blanched; stirfry
only to heat through.

Omit the soy sauce and sugar in step 2. In step 7, add with the eggs a
mixture of One fourth teaspoon sugar, 2 teaspoons light soy sauce and a dash of
pepper.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.