Moo Shu Pork

Name: Moo Shu Pork
Ingredients: 4 dried black mushrooms; 2 Tbsp. golden lilies; 2 Tbsp. fungus (after soaking); 1 1/2 c. boiling water; 1/2 lb. lean pork julienne; 4 Tbsp. light soy sauce; 1/2 tsp. cornstarch; 6 Tbsp. oil; 1 scallion, julienne; 1 slice ginger, julienne; 1 Tbsp. sherry; 1/2 tsp. sugar; 1/2 medium sized head cabbage, julienne; 1/4 c. bamboo shoots, julienne; 6 water chestnuts, shredded; 1/2 tsp. salt; 4 eggs, slightly beaten; 2 Tbsp. hoisin sauce; Chinese pancakes

19 ingredients

11 steps

Ingredients

4 dried black mushrooms
2 Tbsp. golden lilies
2 Tbsp. fungus (after soaking)
1 1/2 c. boiling water
1/2 lb. lean pork julienne
4 Tbsp. light soy sauce
1/2 tsp. cornstarch
6 Tbsp. oil
1 scallion, julienne
1 slice ginger, julienne
1 Tbsp. sherry
1/2 tsp. sugar
1/2 medium sized head cabbage, julienne
1/4 c. bamboo shoots, julienne
6 water chestnuts, shredded
1/2 tsp. salt
4 eggs, slightly beaten
2 Tbsp. hoisin sauce
Chinese pancakes

Directions

1

Place mushrooms, golden lilies and fungus in separate bowls. Pour boiling water over each.
2

Soak separately at least 20 minutes. Remove stems from mushrooms, hard tips from golden lilies and hard part of fungus.
3

Discard.
4

Cut ingredients julienne.
5

Mix pork with 1 tablespoon of soy sauce and cornstarch.
6

Heat 2 tablespoons of oil in wok to 275°.
7

Add scallion and ginger.
8

Stir-fry 1 minute. Add pork.
9

Stir-fry at 400° for about 1 minute or until color changes.
10

Add 1 tablespoon of soy sauce, sherry and sugar.
11

Remove.