| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 2 | Eggs, beaten | |
| 2 | c | Plus |
| 2 | t | Oil |
| 1/4 | c | Tree ear mushrooms |
| 1/4 | lb | Lean pork, shredded |
| 1 | Egg white, beaten | |
| 1 | t | Cornstarch |
| 1 | T | Water |
| 1 | 4-oz bamboo shoots | |
| slivered | ||
| 2 | Scallions, cut into 2" | |
| pieces and slivered | ||
| 1/2 | t | Sugar |
| 1/4 | t | Salt |
| 2 | t | Soy sauce |
| 1/4 | t | Sesame oil |
| Peking pancakes |
INSTRUCTIONS
Heat 2 tsp. oil. Add eggs and scramble quickly. Remove while still moist and reserve. Soak tree ear mushrooms in warm water. Combine egg white, cornstarch and water. Mix with shredded pork. Drain mushrooms and shred. In a wok, heat 2 cups oil until smoking. Add mushrooms, pork, bamboo shoots and scallions. Stir quickly through oil for 15 secs. Immediately pour contents of wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food and into a bowl.) Return 2 tsp. oil to the wok. Add the pork mixture, sugar, salt, and soy sauce. Stir-fry for 30 seconds. Add the scrambled eggs to heat through. Sprinkle with sesame oil and serve at once with Peking pancakes. To eat, place some of the mixture on the pancake, roll it up to enclose the filling and eat with finger. Peking pancakes are available at oriental markets. The technique of immersing the food in hot oil is a standard procedure at the Dragon Palace. Use caution in home preparation as the oil is extremely hot. In this process the food is partially cooked while sealing in the flavor and color. The cooking time should not be in- creased or the food will begin to fry. DRAGON PALACE SOUTH SYRACUSE, DENVER WINE:WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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