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Chinese Style Mo Shu Pork

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  Dried tiger lily buds 1⁄3 Cup (5.33 tbs)
  Dried black fungus 4 (Cloud / Tree Ears)
  Cornstarch 1 Teaspoon
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Lean boneless pork 1⁄2 Pound, trimmed of fat and cut into matchstick pieces (Shoulder / Butt)
  Salad oil 3 1⁄2 Tablespoon
  Green onions and tops 5
  Eggs 4 Large
  Salt 1⁄4 Teaspoon
  Minced fresh ginger 1⁄2 Teaspoon
  Sliced bamboo shoots 1⁄2 Cup (8 tbs), cut into matchstick pieces
  Carrot 1 Small, shredded
  Shredded iceberg lettuce 2 Cup (32 tbs)
  Cooking sauce 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Mandarin pancakes 18
  Canned hoisin sauce 1 (Adjust Quantity As Needed)
  Green onion brushes 4

Soak lily buds and fungus in warm water to cover for 30 minutes; drain.
Pinch off and discard hard tips of lily buds; cut buds in half lengthwise.
Pinch out and discard hard, knobby centers of fungus; thinly slice remaining fungus.
Set aside.
In a bowl, combine cornstarch, soy, and sherry.
Add pork and stir to coat.
Stir in 1 1/2 teaspoons of the oil.
Let marinate for 15 minutes.
Cut onions into 1 1/2-inch lengths; then cut lengthwise into shreds.
Reserve half the onion shreds for cooking; set other half aside to offer at the table.
In a bowl, lightly beat eggs with salt.
Heat a wok or 10- to 12-inch 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 slide out of pan.
Pour remaining 2 tablespoons oil into pan and increase heat to high.
When oil is hot, add ginger and stir once.
Add pork mixture and stir until lightly browned, about 4 minutes.
Add lily buds and fungus and stir for 1 minute, adding a few drops of water if pan appears dry.
Add bamboo shoots, carrot, lettuce, reserved onion shreds, and Cooking Sauce; cook, stirring, just until lettuce is wilted, about 2 minutes.
Stir in eggs, breaking them into bite-size pieces.
When eggs are hot, pour mixture into a serving dish and serve at once.
Have on the table Mandarin Pancakes, hoisin, onion shreds, and onion brushes.
To eat, paint a little hoisin on a pancake with an onion brush, spoon on some of the meat mixture, and garnish with onion shreds.
Wrap to enclose filling; eat out of hand.

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Chinese Style Mo Shu Pork Recipe