| Moo Shu Pork ~ If using frozen Mandarin pancakes (available at Oriental markets), allow them to thaw before trying to separate the sheets. Steam in a bamboo steamer for about 2-3 minutes, remove and keep covered with a cloth. 1/3 pound pork loin Group 1 1 1/2 tbsp water 1 tsp sherry 1/2 tbsp soy sauce ~~~~~ 1/2 tbsp cornstarch 1/4 cup oil 3 eggs 1/3 pound spinach or other leafy green such as bok choy 6 one-half inch pieces of green onion 6 slices of ginger ~~~~~ Group 2 - shred these items 1 cup pre-cooked or canned bamboo shoots 1/4 cup pre-softened wood ear 2 tbsp pre-softened black mushroom ~~~~~ 1/2 tbsp sherry Group 3 1 1/2 tbsp soy sauce 1/2 tsp salt 6 sheets of mandarin pancakes ~ make your own 3 tbsp hoisin sauce 9 tbsp oil 1. Slice the pork into thin strips about 1/4-inch thick; mix with group 1. Add cornstarch and mix well. Allow to marinate for 25 minutes. Beat the eggs. Mix group 3 in a bowl. Cut the spinach into 3-inch pieces. 2. Heat the wok (medium-high) then add 3 tbsp oil. Stir-fry (scramble in the wok) the eggs; then remove. Add 3 tbsp oil and reheat the wok. Stir-fry the spinach; remove and drain. 3. Heat the wok (medium-high) then add 1/4 cup oil. Stir-fry the meat until the color changes. Remove and drain. Add 3 tbsp oil, stir-fry the ginger and onions until fragrant. Add group 2 then stir-fry for 40 seconds. Add the meat, spinach, eggs and group 3. Turn the heat to high and toss lightly to mix then remove from wok. 4. Spread some hoisin sauce in the center of a mandarin pancake. Place some Moo-shu Pork on top of the sauce. Wrap the pancake into a roll. 5. Serve Serves 4-6 with other dishes |
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