Muu Shu Pork Courtesy of Rhoda Lee “Dim Sum” adapted by Dan King Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ pound pork
Meat Marinade:
1 tsp corn starch
2 tsp dark soy sauce
1 tsp sherry
2 dozen lily buds
1 cup bean sprouts
1 can bamboo shoots, cut into match stick sized pieces
1 can sliced water chestnuts, chopped
2 cups cabbage, shredded (preferably Napa)
Sauce Mixture:
1 tbsp cornstarch
1 tbsp sherry
2 tbsp oyster sauce
1 tsp soy sauce
1 tsp sesame oil
¼ cup chicken broth
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Directions: |
Directions:Preparation: Mix pork with meat marinade for ½ hour. Soak lily buds until soft and cut off tough ends. Mix sauce.
Cooking: Stir fry bean sprouts in 1 tsp. oil for 1 minute and set aside. Add 2 tsp. oil and stir fry bamboo shoots with cabbage for 2 – 2½ minutes and set aside. Add 1 tbsp. oil and stir fry pork and lily buds until the pork is done, about 2 – 3 minutes. Add sauce mixture, stir until thick. Add back vegetables. Serve with Peking doilies. |
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Personal
Notes: |
Personal
Notes: This is another recipe that takes some time and trouble...soaking and getting the dried ingredients.Even then thit tastes great. The most difficult part is the"Peking doilies" which are basically making crepes. Best with them! But a simple choice is the lightest flour tortilla you can buy. Good either way, also just fine with no meat, or chicken...
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