Side Pannel
Muu Shu Pork
Ingredients List
- 1/2 lb Pork; cut match-stick thin
- 2 tb Oil
- 1/4 c Hoi sin sauce
- Onion brushes
Directions
MEAT MARINADE
1 ts Cornstarch
2 ts Dark soy sauce
1 ts Sherry
INGREDIENTS
4 Dried mushrooms
24 Lily buds
1/4 c Cloud ears
1 c Bean sprouts
1 c Bamboo shoots; cut
2 c Napa cabbage; shredded
2 Stalks green onions; cut in
-1/2 " sticks
SAUCE MIXTURE
1 tb Cornstarch
1 tb Sherry
2 tb Oyster sauce
1 ts Light soy sauce
1 ts Sesame oil
1/4 c Chicken broth
PREPARATION Mix pork with meat marinade for 1/2 hour. Soak mushrooms, lily
buds and cloud ears until soft. Discard stems from mushrooms and slice caps
into thin strips. Tie a knot in the middle of the lily buds and nip off the
tough ends. Pinch off the tough parts of the cloud ears and break into
small pieces. Mix sauce. Make onion brushes by cutting the white part of
the green onions into 3 inch lengths. Make several 1/2 inch cuts lengthwise
on both ends. Soak in ice water for a few hours. The cut ends will flare
out, resembling a brush. COOKING Stir fry bean sprouts for 1 minute in 1
tsp. of oil. Set aside. Add 2 tsp. oil and stir fry bamboo shoots with
cabbage for 2-2 1/2 minutes. Set aside. Add 1 tbsp. oil and stir fry pork
with mushrooms, lily buds and cloud ears until pork is done, about 2-3
minutes. Add sauce mixture, stir until thick. Add back vegetables including
the green onions. TO SERVE Spread a little hoisin sauce with the tip of the
onion brush and spoon mixture on it. Wrap and eat finger style. Serve with
Peking Doilies. DO AHEAD NOTES Muu Shu Pork mixtures can be made ahead and
kept warm for 1/2 hour. COMMENTS This is a very popular northern dish.
1 ts Cornstarch
2 ts Dark soy sauce
1 ts Sherry
INGREDIENTS
4 Dried mushrooms
24 Lily buds
1/4 c Cloud ears
1 c Bean sprouts
1 c Bamboo shoots; cut
2 c Napa cabbage; shredded
2 Stalks green onions; cut in
-1/2 " sticks
SAUCE MIXTURE
1 tb Cornstarch
1 tb Sherry
2 tb Oyster sauce
1 ts Light soy sauce
1 ts Sesame oil
1/4 c Chicken broth
PREPARATION Mix pork with meat marinade for 1/2 hour. Soak mushrooms, lily
buds and cloud ears until soft. Discard stems from mushrooms and slice caps
into thin strips. Tie a knot in the middle of the lily buds and nip off the
tough ends. Pinch off the tough parts of the cloud ears and break into
small pieces. Mix sauce. Make onion brushes by cutting the white part of
the green onions into 3 inch lengths. Make several 1/2 inch cuts lengthwise
on both ends. Soak in ice water for a few hours. The cut ends will flare
out, resembling a brush. COOKING Stir fry bean sprouts for 1 minute in 1
tsp. of oil. Set aside. Add 2 tsp. oil and stir fry bamboo shoots with
cabbage for 2-2 1/2 minutes. Set aside. Add 1 tbsp. oil and stir fry pork
with mushrooms, lily buds and cloud ears until pork is done, about 2-3
minutes. Add sauce mixture, stir until thick. Add back vegetables including
the green onions. TO SERVE Spread a little hoisin sauce with the tip of the
onion brush and spoon mixture on it. Wrap and eat finger style. Serve with
Peking Doilies. DO AHEAD NOTES Muu Shu Pork mixtures can be made ahead and
kept warm for 1/2 hour. COMMENTS This is a very popular northern dish.
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