| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Meats, Main dish |
6 |
Servings |
INGREDIENTS
|
|
Chinese pancakes |
| 1/4 |
lb |
Lean pork, shredded |
| 1 |
ts |
Cornstarch |
|
|
Salt & pepper; to taste |
| 1 |
tb |
Dry sherry |
| 1 |
|
Egg; beaten |
| 2 |
|
Eggs; slightly beaten |
| 2 |
c |
Oil |
| 1 |
|
Garlic clove; chopped |
| 1/4 |
sm |
Cabbage; fine shredded |
| 2 |
|
Scallions cut in 1-inch pieces |
| 1/2 |
c |
Shredded bamboo shoots |
| 1/2 |
c |
Sliced fresh mushrooms Tree ears or up to |
| 10 |
|
Tree ears; soaked in lukewarm water 20 min., drained & left whole |
| 1/4 |
c |
Tiger lilly buds; soaked in lukewarm water 20 min., drained & cut into 1-in. pieces |
| 1 |
c |
Hoisin sauce |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Dry sherry |
| 1/2 |
ts |
Sugar |
|
|
MSG (optional) |
INSTRUCTIONS
Prepare Chinese Pancakes. Marinate pork 30 minutes in cornstarch, salt,
pepper, sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add
oil. When it's just beginning to smoke, add pork & slightly beaten eggs,
stirring so pieces separate. Once eggs form themselves into curds, drain
through a colander, reserving 2-3 tbs. oil. Return reserved oil to wok &
lightly brown the garlic. Add all vegetables. stir-frying or flipping until
just cooked, about 3-4 minutes. Return meat & eggs to vegetables in wok.
Add 2 tsp. hoisin sauce, soy sauce, sherry, sugar, salt, pepper & MSG.
Combine well. Remove from heat. Spread each Chinese Pancake with hoisin
sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll
up, like crepes. Serve.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S Comments:
YORK ROAD; Comments: WINE: WAN-FU
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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