INGREDIENTS

INSTRUCTIONS

* Note: See the "Mandarin Pancakes" recipe which is included in this
collection.
Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to
coat evenly, cover, refrigerate and marinate for 30 minutes. Meanwhile,
soak the mushrooms in enough hot water to cover for 20 minutes. Drain and
thinly slice. Set aside on a plate, along with the cabbage, carrot and
scallions. Heat a wok or large skillet over medium-high heat. Add 1
tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling
and tilting the wok to form a thin film. Cook just until the eggs are set
and feel dry on top, about 1 minute. Transfer to a platter, let cool
slightly and cut into 1 inch strips. Return the wok to high heat, and swirl
in the remaining 2 tablespoons oil. Add the garlic, and ginger, and
stir-fry to release the aromas, about 1 minute. Add the pork and stir-fry
until lightly browned, about 2 minutes. Add the reserved mushrooms,
cabbage, carrot, bean sprouts, and scallions, along with the chicken stock,
and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and
sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips
and mix well. To serve, spread a small amount of hoisin sauce on a warm
Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake,
wrap like a burrito, folding the ends to close, and serve. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B17 broadcast 04-01-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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