You are here

Meat And Vegetables With Pancakes Mushy Pork

admin's picture
Ingredients
  Oil 45 Milliliter (3 tablespoons)
  Garlic 2 Clove (10 gm), finely minced
  Boneless pork 1⁄2 Pound, cut into thin strips (225 gram)
  Dried cloud ear mushrooms 1⁄4 Cup (4 tbs), soaked and shredded (60 ml, optional)
  Cabbage 1⁄2 , thinly shredded
  Carrot 1⁄2 Small, thinly shredded
  Zucchini 1 Small, thinly shredded
  Green onion stalks 2 (1" pieces)
  Broth 1⁄3 Cup (5.33 tbs) (80 ml)
  Eggs 3
  Salt 3⁄4 Teaspoon (3 ml)
  Soy sauce 25 Milliliter (1 1/2 tablespoons)
  Sugar 1⁄2 Teaspoon (2 ml)
  Sesame oil 1 Teaspoon (5 ml)
  White pepper 1 Dash
  Cornstarch solution 3⁄4 Teaspoon (3 ml)
  Hoisin sauce 75 Milliliter (5 tablespoons,for serving)
For 1 dozen flour pancakes, warmed
  Flour 500 Milliliter, sifted (2 cups , plus extra flour for dusting the board)
  Hot water 200 Milliliter (3/4 cup)
  Sesame oil 1 Teaspoon (extra oil to brush pancake)
Directions

1. Make pancake according to instructions below. Put aside.
2. Heat wok with oil and garlic for a few seconds over high heat. Put in pork and stir-fry for 1 1/2 minutes. Add cloud ear, cabbage, carrot, zucchini, green onion, and broth. Stir for 2 minutes. Add shredded omelet and remaining seasonings, except hoisin sauce. Cook until thick and clear. Remove to a bowl or platter.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Stir Fried
Ingredient: 
Vegetable

Rate It

Your rating: None
4.075
Average: 4.1 (16 votes)