| Moo Shi Pork
INGREDIENTS:
1c lean pork (or more), shredded thin (1/2 - 3/4 lb pork)
1/2 c Chinese black mushrooms, soaked and shredded thin
1/2 c dried golden needles (tiger lily buds), cut in half
1/2 c woodears (tree mushrooms), shredded thin
2-4 eggs, beaten
1 large onion (1c) sliced thin
1 small can bamboo shoots, shredded thin
2-4 c celery cabbage, shredded thin
3-4 stalks scallions, shredded thin
3-4 slices fresh ginger
marinate pork for 20 minutes or more in:
4 T dark soy sauce
2 T dry sherry or rice wine
2 T cornstarch
1/2 t MSG
8 T peanut oil (2 for cooking eggs, 6 for cooking pork)
1-2 t sesame oil, to taste
(1 t salt)
COOKING:
Stir-fry the eggs and ginger into a sheet of fried eggs. Remove
ginger and cut fried eggs into small pieces.
Heat 6 T oil and stiry-fry pork 5 - 7 minutes until done.
Add scallions and mix well.
Add black mushrooms, tiger lily, woodears, and onion slices. Mix
well for 2 minutes.
Add bamboo shoots and celery cabbage. Mix well for 2 minutes.
Add (salt and) sesame oil to taste.
Put eggs back in and mix well.
Makes enough to fill 20 pancakes, serves 4-6 people.
You can buy the pancakes frozen in a Chinese grocery store, or you
can make them:
Recipe for pancakes:
1 c boiling water
2 c flour
Combine boiling water and flour.
Knead for 10 minutes or more.
Use a little more flour if needed.
Shape the dough into a long sausage and cut into golf-ball sized
pices (about 16 pieces).
Put some sesame oil between two pieces and roll into 5-inch round
pancake.
Fry in a dry frying pan on medium heat until lightly golden brown
with spots on both sides.
Pull apart each pair of pancakes.
(You can make the pancakes individually, but this is the traditional
method.)
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| I've seen both used. Most places I've been to use Hoisin. It's spicier, and
not as sweet as plum sauce. Most Chinese Groceries have it, and some grocery
stores. Occasionally, it is labeled Chinese Barbeque Sauce (the brown stuff,
not the red).
- JP
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