INGREDIENTS

INSTRUCTIONS

Separately soak lily buds and cloud ear mushrooms. Shred pork.  Combine
soy sauce and sugar; add to pork and toss. Shred cloud ear  mushrooms.
Shred scallion stalk; cut its green leaves in 2-inch  sections. Mince
ginger root. Beat eggs lightly. Heat oil. Add eggs  and scramble
quickly; remove while still moist. Heat remaining oil.  Add ginger
root; stir-fry a few times, then add pork and stir-fry  until it loses
its pinkness. Add salt, scallion, lily buds and cloud  ear mushrooms.
Stir-fry 1 minute; then cook, covered, 1 to 2 minutes  more over medium
heat. Return scrambled eggs to pan and stir in only  to releat. Serve
at once.  NOTE: This dish, known as Moo Shoo Pork or Kiangsu Egg Dish,
is  usually accompanied by thin pancakes called Peking Doilies (see
recipe). The diner places some of the mixture on his doily, rolls it
up to enclose the filling and picks it up with his fingers.
VARIATIONS: After step 5, add 1/2 cup bamboo shoots, shredded, and
stir-fry 1/2 minute more.  In step 7, add with the eggs, 1/2 cup bean
sprouts, blanched;  stir-fry only to heat through.  Omit the soy sauce
and sugar in step 2. In step 7, add with the eggs a  mixture of 1/4
teaspoon sugar, 2 teaspoons light soy sauce and a dash  of pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 164
Total Fat: 18.4g
Cholesterol: 130.4mg
Sodium: 586.8mg
Potassium: 282.7mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: 1.4g
Protein: 18.1g