Mou Sou Pork B1 Recipe

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Mou Sou Pork B1 Ingredients

1 chinese pancakes
1/4 lb lean pork, shredded
1 tsp cornstarch
1 salt & pepper, to taste
1 tbsp dry sherry
1 egg, beaten
2 eggs, slightly beaten
2 cup oil
1 garlic clove, chopped
1/4 small cabbage, fine shredded
2 scallions - cut in 1-inch pieces
1/2 cup shredded bamboo shoots
1/2 cup sliced fresh mushrooms tree ears or, up to
10 tree ears, soaked in lukewarm water
1/4 cup tiger lilly buds, soaked in lukewarm water
1 cup hoisin sauce
2 tsp soy sauce
1 tsp dry sherry
1/2 tsp sugar
1 msg (optional)

A Recipe for
Mou Sou Pork B1

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This is a recipe for Mou Sou Pork B1 from the recipe cookbook of Recipes-to-go (Meat)

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Mou Sou Pork B1

Those who forget the pasta are condemned to reheat it.
Author Unknown

Mou Sou Pork B1 Directions

Prepare Chinese Pancakes. Marinate pork 30 minutes in cornstarch,
salt, pepper, sherry & enough beaten egg to moisten it. Heat wok hot
& dry. Add oil. When it's just beginning to smoke, add pork &
slightly beaten eggs, stirring so pieces separate. Once eggs form
themselves into curds, drain through a colander, reserving 2-3 tbs.
oil. Return reserved oil to wok & lightly brown the garlic. Add all
vegetables. stir-frying or flipping until just cooked, about 3-4
minutes. Return meat & eggs to vegetables in wok. Add 2 tsp. hoisin
sauce, soy sauce, sherry, sugar, salt, pepper & MSG. Combine well.
Remove from heat. Spread each Chinese Pan cake with hoisin sauce. Add
a good 2 tbs. of filling to bottom 1/2 of each pan cake & roll up,
like crepes. Serve.

Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S
Comments: YORK ROAD; Comments: WINE: WAN-FU

Serves: 6

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Mou Sou Pork B1 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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