Side Pannel
Mou Sou Pork
Mou Sou Pork
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Main Dish, Meat
Ingredients List
- 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)
Directions
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
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
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