| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
|
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Pork loin, julienned |
| 1 |
t |
Soy sauce |
| 1 |
t |
Chinese cooking wine |
| 4 |
t |
Cornstarch |
| 1/2 |
t |
Sesame oil |
| 8 |
T |
Corn oil |
| 3 |
|
Eggs |
| 2 |
t |
Salt |
| 1 |
c |
Dried tree ear mushrooms |
| 1 |
c |
Julienned carrot -, abt 2 |
|
|
carrots |
| 1 |
|
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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