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Chinese   -   Mu Shu Pork (China)   adapted from ethnic cuisine

  • 4 Medium Dried Shiitake Mushrooms
  • 20 Tiger Lily Buds
  • 2 Tablespoons Tree Ears
  • 1/2 Cup Sesame Oil
  • 4 Medium Eggs -- beaten
  • 1/4 Cup Soy Sauce
  • 2 Tablespoons Dry Sherry
  • 2 Teaspoons Sugar
  • 2 Teaspoons Cornstarch
  • 2/3 Pound Pork -- shredded
  • 4 Large Scallions -- chopped
  • 1 Cup Bean Sprouts -- rinsed and drained
Directions 1. Place mushrooms lily buds, and tree ears in warm water, let stand 12/2 hour. Drain, cut out tough center core from mushrooms. Chop.
2. Heat 2 tabs sesame oil in wok. Add eggs and cook until set remove from pan, cut into slivers, set aside.
3. In small bowl, combine soy sauce, sherry, sugar, cornstarch. Mix well.
4. Put 6 more tabs sesame oil in wok, add pork & scallions, stir fry until pork loses pink color. Add mushrooms, lily buds & tree ears. Simmer 1 minute.
5. Add sauce, stir thoroughly. When sauce begins to boil, add egg and bean sprouts. Allow to heat through.
Serves 4
Time to Make 0:00

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