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Mou Sou Pork B1

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      Title: MOU SOU PORK B1
 Categories: Chinese, Meats, Main dish
      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    Garlic clove; chopped
    1/4 sm Cabbage; fine shredded
      2    Scallions
           -- cut in 1-inch pieces
    1/2 c  Shredded bamboo shoots
    1/2 c  Sliced fresh mushrooms
      5    -Tree ears or up 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 minutes 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
  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: MING'S
  Comments: YORK ROAD; Comments: WINE: WAN-FU
 
MMMMM

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