Saturday, October 30, 2010


1/3 lb pork loin or chicken, shredded/sliced
1/3 lb spinach
3 eggs, stir fried
3-5 mushrooms, shredded
1/4 c. "wood ears", shredded
1 c. bamboo shoots, shredded
1 T. ginger, minced
3-5 scallions
6-8 "pancakes"

1 tsp rice wine
1/2 T. soy sauce
1 1/2 T. water
1 T. cornstarch

1 1/2 T. soy sauce
1/4 tsp salt

1. Stir fry (separately) in 3 T. of oil the eggs, some soy sauce, and spinach.  Drain and set aside.
2. Stir fry in 1/4 c. coil the pork until color changes.  Drain and set aside.
3. Stir fry ginger and scallions until fragrant; add mushrooms, bamboo shoots, and wood ears
4. Stir fry #3 until hot (about 30 seconds); Add meat and a little oil, spinach, eggs, and seasoning.  Remove to platter.
5. Serve with mandarin pancakes. Serve with hoisin sauce or plum sauce.  Shredded scallion for garnish.

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