Mou Sou Pork 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 CLOVE: GARLIC, CHOPPED
1/4 small: CABBAGE, FINE SHREDDED
2: SCALLIONS, CUT IN 1-IN.PIECES
1/2 cup: SHREDDED BAMBOO SHOOTS,
1/2 cup: SLICED FRESH MUSHROOMS,
5: 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 min. 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 min.
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 w/ 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
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 min.
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 w/ 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
Tags
Chinese