Moo Shoo Pork HT Chinese
Hot Chi Hors d'oeuvre Starter Appetizer
Dairy free China Asia Asian
175g/6oz Lean Pork, cut into thin strips
1 tbsp Soy Sauce
8 tbsp Vegetable Oil
5 Eggs, beaten
2 tbsp Dried Wood (tree) Ears (a type of mushroom)
2 Spring Onions, sliced on the diagonal
1/2 teasp Sugar
Shredded Spring Onions
Cucumber cut into thin batons about 5cm/2
1. Soak the Wood Ears in cold water for 20 minutes.
2. Meanwhile, in a large bowl, mix the pork with the soy sauce and set aside.
3. Heat 5 tablespoons of the oil in a frying pan until very hot. Add the eggs and fry until set, turning once. Remove from the pan and cut into thin strips about 5cm/2 inches long. Refrigerate until ready to use.
4. After the soaking time, drain the wood ears, remove the stems and discard.
5. Add the remaining oil to the pan and heat until very hot. Add the pork, wood ears and sliced spring onions and stir fry over a high heat for 2-3 minutes or until the pork is cooked.
6. Add the sugar and mix well then add the egg strips and stir-fry until heated through.
7. To serve - each diner takes a Mandarin pancake and places a little of the pork mixture, spring onion and cucumber in the centre. This is then rolled up like a spring roll and eaten with the fingers.
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