• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moo-Shi Pork W/pancakes

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 2 Eggs; beaten
  • 2 c Plus
  • 2 ts Oil
  • 1/4 c Tree ear mushrooms
  • 1/4 lb Lean pork; shredded
  • 1 Egg white; beaten
  • 1 ts Cornstarch
  • 1 tb Water
  • 1 cn (4-oz) bamboo shoots;
  • -slivered
  • 2 Scallions; cut into 2"
  • -pieces and slivered
  • 1/2 ts Sugar
  • 1/4 ts Salt
  • 2 ts Soy sauce
  • 1/4 ts Sesame oil
  • Peking pancakes


Heat 2 tsp. oil. Add eggs and scramble quickly. Remove while still moist
and reserve. Soak tree ear mushrooms in warm water. Combine egg white,
cornstarch and water. Mix with shredded pork. Drain mushrooms and shred.
In a wok, heat 2 cups oil until smoking. Add mushrooms, pork, bamboo
shoots and scallions. Stir quickly through oil for 15 secs. Immediately
pour contents of wok through a strainer set over a heat-proof bowl. (You
will be draining all the oil from the food and into a bowl.) Return 2 tsp.
oil to the wok. Add the pork mixture, sugar, salt, and soy sauce. Stir-fry
for 30 seconds. Add the scrambled eggs to heat through. Sprinkle with
sesame oil and serve at once with Peking pancakes. To eat, place some of
the mixture on the pancake, roll it up to enclose the filling and eat with
finger. Peking pancakes are available at oriental markets. The technique of
immersing the food in hot oil is a standard procedure at the Dragon Palace.
Use caution in home preparation as the oil is extremely hot. In this
process the food is partially cooked while sealing in the flavor and color.
The cooking time should not be in- creased or the food will begin to fry.




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