| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 4 |
|
To 6 Chinese pancakes |
| 3 |
|
Eggs, beaten |
| 1/4 |
c |
Mushrooms, sliced |
| 1/4 |
c |
Chinese mushrooms, sliced |
| 3/4 |
c |
Pork, shredded |
| 1 |
c |
Shredded fresh cabbage |
| 1/2 |
c |
Bamboo shoots, sliced |
| 1/2 |
c |
Carrots, grated |
| 1/4 |
c |
White onion, shredded |
| 1/2 |
c |
Spring onions, chopped |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
c |
Soy sauce |
| 1 |
T |
Sesame oil |
| 1 |
t |
Pepper |
| 1 |
t |
Szechwan peppers |
| 2 |
c |
Soy oil for frying |
INSTRUCTIONS
Heat soy oil in deep skillet to very hot. Pour in pork and stir-fry 4
minutes. Add beaten eggs and stir-fry for one additional minute. Add
all fresh vegetables, except fresh garlic and spring onion, and
stir-fry 2 additional minutes. Remove from skillet, drain thoroughly
and reserve. In same heated skillet, place garlic and spring onions.
Add soy sauce, pepper, Szechwan pepper and sesame oil. Stir and
return reserved reserved pork and vegetables to skillet. Over hot
flame, stir ingredients 1 or 2 minutes an pour on serving platter. On
serving platter, put Mou-Shu Pork into steamed Chinese pancakes,
folding pancake over mixture. Fills 4 to 6 pancakes. TWIN DRAGON -
Englewood, CO. From the collection of Jim Vorheis From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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