Mou Sou Pork B1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Chinese pancakes,
1/4 lbs: Lean pork, shredded
1 tsp: Cornstarch,
Salt & pepper, to taste
1 tbsp: Dry sherry,
1: Egg, beaten
2: Eggs, slightly beaten
2 cup: Oil,
1: Garlic clove, chopped
1/4 small: Cabbage, fine shredded
2: Scallions, cut in 1-inch pieces
1/2 cup: Shredded bamboo shoots,
1/2 cup: Sliced fresh mushrooms,
5: -Tree ears or up to,
10: Tree ears, soaked in lukewarm water 20 min., drained & left whole
1/4 cup: Tiger lilly buds, soaked in lukewarm water 20 min., drained & cut into 1-in. pieces
1 cup: Hoisin sauce,
2 tsp: Soy sauce,
1 tsp: Dry sherry,
1/2 tsp: Sugar,
MSG, optional
Directions:
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 its just beginning to smoke, add pork &
slightly beaten eggs, stirring so pieces separate. Once eggs form
themselves into curds, drain through a colander, reserving 2-3 tbs.
oil. Return reserved oil to wok & lightly brown the garlic. Add all
vegetables. stir-frying or flipping until just cooked, about 3-4
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 1/2 of each pancake & roll up,
like crepes. Serve.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MINGS
Comments: YORK ROAD; Comments: WINE: WAN-FU
Source from luhu.jp
salt, pepper, sherry & enough beaten egg to moisten it. Heat wok hot
& dry. Add oil. When its just beginning to smoke, add pork &
slightly beaten eggs, stirring so pieces separate. Once eggs form
themselves into curds, drain through a colander, reserving 2-3 tbs.
oil. Return reserved oil to wok & lightly brown the garlic. Add all
vegetables. stir-frying or flipping until just cooked, about 3-4
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 1/2 of each pancake & roll up,
like crepes. Serve.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MINGS
Comments: YORK ROAD; Comments: WINE: WAN-FU
Source from luhu.jp