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Mou Sou Pork

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MOU SOU PORK
 Categories: Chinese
      Yield: 6 Servings
 
           CHINESE PANCAKES
    1/4 lb LEAN PORK,SHREDDED
      1 ts CORNSTARCH
           SALT & PEPPER TO TASTE
      1 tb DRY SHERRY
      1    EGG,BEATEN
      2    EGGS,SLIGHTLY BEATEN
      2 c  OIL
      1    CLOVE GARLIC,CHOPPED
    1/4 sm CABBAGE,FINE SHREDDED
      2    SCALLIONS,CUT IN 1-IN.PIECES
    1/2 c  SHREDDED BAMBOO SHOOTS
    1/2 c  SLICED FRESH MUSHROOMS
      5    TO 10 TREE EARS,SOAKED IN
           -LUKEWARM WATER 20 MIN.,
           -DRAINED & LEFT WHOLE
    1/4 c  TIGER LILLY BUDS,SOAKED
           -IN LUKEWARM WATER 20 MIN.,
           -DRAINED & CUT INTO 1-IN.
           -PIECES
      1 c  HOISIN SAUCE
      2 ts SOY SAUCE
      1 ts DRY SHERRY
    1/2 ts SUGAR
           MSG-OPTIONAL
 
  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 it's 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: MING'S
  Comments: YORK ROAD; Comments: WINE: WAN-FU
 
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