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Add a photoServings: 6
Ingredients
- 2 x Large eggs, beaten
- 2 c. Plus
- 2 tsp Oil
- 1/4 c. Tree ear mushrooms
- 1/4 lb Lean pork, shredded
- 1 x Egg white, beaten
- 1 tsp Cornstarch
- 1 Tbsp. Water
- 1 can (4-ounce) bamboo shoots, slivered
- 2 x Scallions, cut into 2" pcs and slivered
- 1/2 tsp Sugar
- 1/4 tsp Salt
- 2 tsp Soy sauce
- 1/4 tsp Sesame oil
- Â Â Peking pancakes
Directions
- Heat 2 teaspoon oil. Add in Large eggs and scramble quickly. Remove while still moist and reserve. Soak tree ear mushrooms in hot water. Combine egg white, cornstarch and water. Mix with shredded pork. Drain mushrooms and shred.
- In a wok, heat 2 c. oil till smoking. Add in mushrooms, pork, bamboo shoots and scallions. Stir quickly through oil for 15 secs. Immediately pour contents of wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food and into a bowl.) Return 2 teaspoon oil to the wok. Add in the pork mix, sugar, salt, and soy sauce. Stir-fry for 30 seconds. Add in the scrambled Large eggs to heat through. Sprinkle with sesame oil and serve at once with Peking pancakes. To eat, place some of the mix on the pancake, roll it up to enclose the filling and eat with finger. Peking pancakes are available at oriental markets. The technique of immersing the food in warm oil is a standard procedure at the Dragon Palace.
- Use caution in home preparation as the oil is extremely warm. In this process the food is partially cooked while sealing in the flavor and color.
- The cooking time shouldn't be in- creased or possibly the food will begin to fry.
- SOUTH SYRACUSE, DENVER
- WINE:WAN FU
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 46 | 47% |
| Total Fat 5.11g | 6% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.04g | |
| Cholesterol 109mg | 36% |
| Sodium 240mg | 10% |
| Potassium 228mg | 7% |
| Total Carbs 5.99g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.67g | 0% |
| Protein 6.99g | 11% |
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