Mu Shu Pork

Name: Mu Shu Pork
Ingredients: 1/4 c. peanut oil; 1/4 lb. shredded pork; 1 clove minced garlic; 1 small onion chopped; 1 Tbsp. soy sauce; 1 c. chopped Bok Choy; 10 dried tiger lily buds; 4 cloud ear mushrooms; 3 beaten eggs; 1/4 c. chicken stock; 1 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. sugar

13 ingredients

9 steps

Ingredients

1/4 c. peanut oil
1/4 lb. shredded pork
1 clove minced garlic
1 small onion chopped
1 Tbsp. soy sauce
1 c. chopped Bok Choy
10 dried tiger lily buds
4 cloud ear mushrooms
3 beaten eggs
1/4 c. chicken stock
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar

Directions

1

Makes filling for (8) 6 inch chinese pancakes.
2

Presoak mushrooms and lily buds in hot water for 15 minutes and drain. Pour 2 Tbsp. oil in a hot wok and add pork, stir fry for 3 minutes. Push up sides of wok and add garlic, onion and soy sauce.
3

Stir fry 30 seconds.
4

Push up sides of wok add remaining oil, bok choy, lillies and cloud ear mushrooms, stir fry for 1 minute.
5

Remove all ingredients and reserve.
6

Add eggs and scramble in wok.
7

Before eggs set add broth, salt , pepper, sugar and reserved ingredients. Stir until combined.
8

Serve with the pancakes and/or plum or Hoison sauce.
9

All are available in better supermarkets or asian specialty shops.