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Mu Shu Pork

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Mu Shu Pork has a lovely taste. Mu Shu Pork gets its taste from pork mixed with mushrooms and cornstarch. Mu Shu Pork is inspired by many food joints across the world.
Ingredients
  Lily buds 1⁄3 Cup (5.33 tbs), dried
  Dried black mushrooms 4 Medium
  Cornstarch 1 Teaspoon
  Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Boneless lean pork 1⁄2 Pound, cut in matchstick pieces
  Salad oil 3 1⁄2 Tablespoon
  Cooking sauce 2 Tablespoon
  Green onions 5
  Eggs 4 , lightly beaten
  Salt 1⁄4 Teaspoon
  Minced ginger 1⁄2 Teaspoon
  Sliced bamboo shoots 1⁄2 Cup (8 tbs), cut in matchstick pieces
  Carrot 1 Small, shredded
  Iceberg lettuce 2 Cup (32 tbs), shredded
  Green onion brushes 1
  Mandarin pancakes 18
Directions

Cover lily buds with warm water, let stand for 30 minutes, then drain.
Cut off and discard hard tips of buds, then cut each in half.
Cover black fungus or dried mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard hard knobby parts of fungus or cut off and discard mushroom stems; thinly slice.
In a bowl, combine cornstarch, soy, and sherry.
Add pork and stir to coat.
Stir in 1 1/2 teaspoons of the oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Cut onions in 11/2 inch lengths; then cut lengthwise in thin shreds.
Reserve half the green onion to pass at table; use other half for cooking.
Heat a wok or wide frying pan over medium-high heat.
When pan is hot, add 1 tablespoon of the oil.
When oil is hot, add eggs and cook, stirring, until softly set; then turn eggs out of pan.
Heat the remaining 2 tablespoons oil in pan and increase heat to high.
When oil begins to heat, add ginger and stir once.
Add pork and stir-fry until meat is lightly browned
Add lily buds and black fungus or mushrooms and stir-fry for 1 minute, adding 1 tablespoon water if pan appears dry.
Add bamboo shoots, carrot, lettuce, 1/2 of the green onion, and cooking sauce and cook, stirring, until lettuce is crisp-tender (about 2 minutes).
Add scrambled eggs to pan and break into bite-size pieces as you stir them into the meat mixture.
When eggs are hot, turn into serving dish and serve at once.
Have on the table containers of hoisin sauce, the remaining shredded green onion, and green onion brushes.
To eat, paint a little hoisin sauce on a mandarin pancake with a green onion brush, spoon on some meat mixture, garnish with shredded green onion, then wrap to enclose filling.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Ingredient: 
Pork

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