- 4 eggs
- ¼ teaspoon salt
- 5 tbsp oil
- 1 slice ginger root, sliced thin
- 2 scallions
- 5 dried mushrooms, soaked in hot water
- 8 oz. lean pork, shredded
- ½ teaspoon shaosing wine or dry sherry
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon sugar
- ⅛ teaspoon pepper
- ⅓ cup dried cloud ears, soaked
- 25 dried lily buds, soaked
- 1 cup chinese cabbage, shredded crosswise
- ½ cup bamboo shoots, shredded
- 2 tbsp dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon sugar
- 2 tsp shaosing wine or dry sherry
- 4 tbsp water
- 1 teaspoon cornstarch
- 1 ounce bean threads, soaked in hot water
- 1 tablespoon dark sesame oil
- Mooshu Pancakes, steamed
ingredients
directions
1. Shred scallions into 1-1/2 inch lengths. Soak mushrooms in hot water until spongy, discard stems, and cut caps into small squares. Shred pork into matchstick strips. Pinch off tough parts of cloud ears, tear remainder into halves. Do the same with the lily buds, tearing them into halves lengthwise. Shred bamboo shoots into matchstick strips. Cut bean thread noodles into 4 inch lengths with scissors. |
2. Beat eggs with salt. Heat wok until hot. Swirl in 2 tablespoons oil. When oil is hot, add eggs and cook them as you would scrambled eggs. Do not overcook—eggs should be smooth and moist. Cut eggs into chunks about the size of sugar cubes. Set aside. |
3. Heat wok until hot. Swirl in 3 tablespoons oil. When oil is hot, brown ginger, then discard it. Keep wok hot. Throw in scallions and mushrooms, and brown them slightly. Add pork mixture, and stir fry until meat is no longer pink. Add cloud ears and lily buds, then cabbage and bamboo shoots. Cook over medium-high heat until they are heated thoroughly. Stir in sauce mixture and cook for 15 seconds. Add cooked egg chunks and bean thread noodles. Toss to mix well. Add sesame seed oil. Mix. Put on a serving platter and serve hot with Mandarin pancakes. |
4. To eat, put 2 to 3 spoonfuls of Moo Shu pork in the center of a heated pancake, and fold pancake into a package. |
Notes
 NOTES : This dish can be cooked in advance without the eggs. Scramble eggs and add chunks just before you reheat. |
Categories
Chinese, International Cuisine
