Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

CHINESE PANCAKES 5 TO 10 TREE EARS,SOAKED IN
1/4 lb LEAN PORK,SHREDDED -LUKEWARM WATER 20 MIN.,
1 ts CORNSTARCH -DRAINED LEFT WHOLE
SALT PEPPER TO TASTE 1/4 c TIGER LILLY BUDS,SOAKED
1 tb DRY SHERRY -IN LUKEWARM WATER 20 MIN.,
1 EGG,BEATEN -DRAINED CUT INTO 1-IN.
2 EGGS,SLIGHTLY BEATEN -PIECES
2 c OIL 1 c HOISIN SAUCE
1 CLOVE GARLIC,CHOPPED 2 ts SOY SAUCE
1/4 sm CABBAGE,FINE SHREDDED 1 ts DRY SHERRY
2 SCALLIONS,CUT IN 1-IN.PIECES 1/2 ts SUGAR
1/2 c SHREDDED BAMBOO SHOOTS MSG-OPTIONAL
1/2 c SLICED FRESH MUSHROOMS

Prepare Chinese Pancakes. Marinate pork 30 min. 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 min.
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 w/ 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

Browse by categories