Mou sou pork b1 Recipe

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Mou sou pork b1

Artist:	_	Yield:	6
Categories:	Asian, Chinese, Entrees, Ethnic, Meats, Pork, Wok	Rating:	0
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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

Procedures:

1	Prepare chinese pancakes.
2	Marinate pork 30 min. in cornstarch,salt,pepper,sherry & enough beaten egg to moisten it.
3	Heat wok hot & dry.
4	Add oil.
5	When it"s just beginning to smoke, add pork & slightly beaten eggs,stirring so pieces separate.
6	Once eggs form themselves into curds,drain through a colander, reserving 2-3 tbs.
7	Oil.
8	Return reserved oil to wok & lightly brown the garlic.
9	Add all vegetables.
10	Stir-frying or flipping until just cooked, about 3-4 min. return meat & eggs to vegetables in wok.
11	Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & msg.
12	Combine well.
13	Remove from heat.
14	Spread each chinese pancake w/ hoisin sauce.
15	Add a good 2 tbs.
16	Of filling to bottom ?of each pancake & roll up, like crepes.
17	Serve.
18	Temperature(s): hot effort: average time: 01:00