| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
|
4 |
servings |
INGREDIENTS
| 8 |
oz |
Pork loin; julienned |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Chinese cooking wine |
| 4 |
ts |
Cornstarch |
| 1/2 |
ts |
Sesame oil |
| 8 |
tb |
Corn oil |
| 3 |
lg |
Eggs |
| 2 |
ts |
Salt |
| 1 |
c |
Dried tree ear mushrooms |
| 1 |
c |
Julienned carrot -; (abt 2 carrots) |
| 1 |
md |
Chinese cabbage; cored, and |
|
|
Julienned -; (abt 8 cups) |
| 3 |
|
Scallions; julienned |
| 12 |
|
Mu-shu pancakes |
|
|
Sweet plum sauce; (optional) |
INSTRUCTIONS
Note: Chinese cuisine requires organization and preparation because the
actual cooking process is very fast. Make sure that all your ingredients
are sliced, chopped, and next to the wok.
Hydrate mushrooms in 2 cups cold water for 5 minutes. Drain and cut into
small pieces.
Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon
cornstarch, combine well using your hands.
Combine 1/2 cup water, scant 2 tablespoons cornstarch, and sesame oil; set
aside.
Heat a wok over high heat and add 3 tablespoons corn oil. Cook pork until
no longer pink, about 1 to 2 minutes. Remove from wok. Return wok to heat.
Whisk together eggs and 1/2 teaspoon salt. Heat 2 tablespoons corn oil in
wok and add eggs. Cook for about 1 minute, rotating pan often and breaking
eggs into small pieces. Set eggs aside.
Wash and dry wok well. Heat 3 tablespoons corn oil and 1 teaspoon salt in
wok over high heat. Add mushrooms and cook for 30 seconds. Add carrots and
cook about 30 seconds. Add cabbage and cook about 1 1/2 minutes. Add cooked
pork and eggs and heat while stirring to combine until just warm. Add
scallions, and stir until just heated. Add 3 tablespoons of the reserved
water, cornstarch, and sesame oil mixture to the wok; stir to combine, and
allow to slightly thicken. Remove from heat.
Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a microwave
wrapped in plastic for 30 to 60 seconds on full power. Spread each pancake
with plum sauce, and fill with about 1/2 cup of mu-shu pork mixture.
Makes about 4 servings.
Cuisine: "Chinese" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 360 Calories (kcal); 33g Total Fat; (82% calories from fat);
12g Protein; 4g Carbohydrate; 158mg Cholesterol; 1221mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat;
0 Other Carbohydrates
Recipe by: Recipe from Nian Lu Pu
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