INGREDIENTS

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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