Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4 Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2 inch lengths ,
then cut the strips into shreds. Heat wok or large deep skillet over
high heat. Add 1 tablespoon of oil, swirl to coat bottom and side.
Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until
just wilted; remove to large bowl. Reheat pan; add 2 more tablespoon
oil. Add eggs, swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to bowl with
vegetables. Reheat pan; add sesame seeds and remaining oil. Add pork;
stir-fry until browned and thoroughly cooked. Add soy, salt and
sugar. Return vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add about a tablespoon
of filling to their own pancakes, adding a dab of hot mustard, oyster
or plum sauce or dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one end to hold in
the juices. Eat with fingers.

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