Mu Shu Pork Served With Ancakes
Pork fillet - 6-8 oz (170-225 g)
Bamboo shoots - 2 oz (50 g), rinsed and drained
Chinese leaves - 4 oz (115 g)
Eggs - 3, beaten
Salt - 1 teaspoon
Seasoned oil - 4 tablespoons
Spring onions - 2, thinly shredded
Light soy sauce - 1 tablespoon
Chinese rice wine - 2 teaspoons
MSG (optional) - Pinch
sesame oil - A few drops
Duck pancakes - 12 to serve
1. In a pan of warm water soak the wood ears for 15-20 minutes, rinse and drain, then thinly shred.
2. Cut the pork, bamboo shoots and chinese leaves all into matchstick-sized shreds.
3. Beat the eggs with a pinch of salt.
4. In a preheated wok heat about 1 tablespoon oil and scramble the eggs until set.
5. Remove from the wok onto a plate.
6. Heat the remaining oil until hot, stir-fry the pork shreds for about 1 minute until the colour changes.
7. Add the shredded vegetables and stir-fry for another minute or so.
8. Add the remaining salt, soy sauce and wine, and blend well before adding the scrambled eggs, stirring to break them into small bits.
9. Finally add MSG (if using) and the sesame oil, stir a few times more and serve hot.
10. In the centre of a warmed pancake put about 2 tablespoons Mu-Shu Pork, roll it into a parcel turning up the bottom end to prevent the contents from falling out and eat with your fingers.