Mu Shu Pork Recipe
Ingredients
| Soy sauce | 8 Teaspoon, divided | |
| Dry sherry | 5 Teaspoon, divided | |
| Cornstarch | 4 Teaspoon, divided | |
| 8 ounces boneless lean pork,cut into matchstick pieces | ||
| Dried mushrooms | 3 | |
| 2 dried wood ears | ||
| Vegetable oil | 7 Teaspoon, divided | |
| 2 eggs, lightly beaten | ||
| Water | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Minced ginger | 1 Teaspoon | |
| Bamboo shoots | 1/2 Cup (16 tbs), cut into pieces | |
| Carrot | 1 Small, shredded | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Bean sprouts | 2 Cup (16 tbs) | |
| 2 green onions, cut into 1 1/2 inch slivers | ||
| 1/2 cup hoisin sauce | ||
| 16 Mandarin Pancakes | ||
Directions
For marinade, combine 2 teaspoons of the soy sauce, 2 teaspoons of the sherry and 1 teaspoon of the cornstarch in large bowl.
Add pork and stir to coat.
Let stand 30 minutes.
Place dried mushrooms and wood ears in small bowl and cover with hot water.
Let stand 30 minutes.
Drain and squeeze out excess water.
Cut off and discard mushroom stems; cut caps into thin slices.
Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat.
Add 1/2 of eggs and tilt skillet to cover bottom.
Cook just until egg is set.
Loosen edges, turn omelet over and cook other side 5 seconds.
Remove from skillet and repeat with another 1/2 teaspoon oil and remaining egg.
When omelets are cool, cut in half.
Stack halves and cut cross wise into 1/8 inch wide strips.
For sauce, combine remaining 6 teaspoons soy sauce, 3 teaspoons sherry and 3 teaspoons cornstarch in small bowl.
Add the water, sugar and sesame oil; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat.
Add ginger and stir once.
Add pork and stir-fry until meat is no longer pink, about 2 minutes.
Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth.
Stir and toss 2 minutes.
Add bean sprouts and onions; stir-fry 1 minute.
Stir cornstarch mixture; pour into wok and cook, stirring constantly, until sauce bubbles and thickens.
Stir in omelet strips.
Add pork and stir to coat.
Let stand 30 minutes.
Place dried mushrooms and wood ears in small bowl and cover with hot water.
Let stand 30 minutes.
Drain and squeeze out excess water.
Cut off and discard mushroom stems; cut caps into thin slices.
Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat.
Add 1/2 of eggs and tilt skillet to cover bottom.
Cook just until egg is set.
Loosen edges, turn omelet over and cook other side 5 seconds.
Remove from skillet and repeat with another 1/2 teaspoon oil and remaining egg.
When omelets are cool, cut in half.
Stack halves and cut cross wise into 1/8 inch wide strips.
For sauce, combine remaining 6 teaspoons soy sauce, 3 teaspoons sherry and 3 teaspoons cornstarch in small bowl.
Add the water, sugar and sesame oil; mix well.
Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat.
Add ginger and stir once.
Add pork and stir-fry until meat is no longer pink, about 2 minutes.
Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth.
Stir and toss 2 minutes.
Add bean sprouts and onions; stir-fry 1 minute.
Stir cornstarch mixture; pour into wok and cook, stirring constantly, until sauce bubbles and thickens.
Stir in omelet strips.
Chef
