Mu Shu Pork

Mu Shu Pork

1 large tree mushroom
¼ cup tiger lily buds
½ lbs pork cut into 1 ½ inch strips

MARINADE
1 tsp soy sauce
¼ tsp cornstarch
1 tbsp vegetable oil

12 Mandarin Pancakes
½ cup vegetable oil
3 eggs slightly beaten
½ cup shredded bamboo shoots
½ head cabbage, shredded
2 green onions, cut into 1 inch sections

SEASONINGS
2 tbsp soy sauce
½ tsp sugar
¼ tsp salt
¼ tsp white pepper

Dash sesame oil
4 tbsp Hoisin sauce
½ tsp sesame oil


Directions

Soak mushroom and tiger lily in warm water for 20 minutes, drain. Remove steam from mushroom.
Combine pork with MARINADE ingredients in the order listed, mix well and set aside.
To steam, separate pancakes and fold them in half. Arrange inside a cloth napkin. Place napkin on rack in steamer (or double boiler) and steam for 3 to 4 minutes. Remove from heat and keep warm and moist in steamer.
To stir-fry, heat wok over high heat for 1 minute until hot. Add oil, swirling to coat sides. When oil is smoking hot pour in eggs and scramble until golden; remove and drain. Add pork, stir vigorously to separate and cook until well done. Remove and drain.
Remove all but 3 tbsp of oil. Return pork to wok an add mushrooms, lily buds, and bamboo shoots. Stir-fry for 2 minutes. Add cabbage, green onion, eggs and seasoning. Mix well and add a dash of sesame oil. Transfer to platter.
To serve, place green onion slivers on a small place. Combine Hoisin sauce and sesame oil; place on another small plate. Open wrapper, spread center lightly with sauce mixture and a few slivers of green onion. Spoon about 2 tbsp of pork mixture into the wrapper.