| 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 |
tb |
Sesame oil |
| 1 |
ts |
Pepper |
| 1 |
ts |
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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