The Shun Lee Cookbook - Michael Tong [59]
If you cannot find dried lily buds, double the amount of tree ears.
Makes 4 servings
Mu Shu Pork
4 ounces fresh ham or boneless pork butt, cut into thin strips 2 inches long, ¼ inch wide, and ¼ inch thick
2 large eggs plus ½ large egg white (beat a whole egg white until foamy and measure out half)
¼ teaspoon plus a pinch of salt
1 ½ teaspoons cornstarch
Vegetable oil, for passing through
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
¼ teaspoon dark sesame oil
10 ounces (12 leaves) Napa cabbage, stem part only (save the leafy parts for another use, such as a vegetable-stir fry), cut into pieces 2 inches long, ¼ inch wide, and ¼ inch thick
¼ cup dried tree ears, soaked in hot tap water until softened, drained, patted dry, and torn by hand into 1-inch pieces
2 ounces dried lily buds, soaked in hot tap water until softened (see Note)
¼ cup thinly sliced canned bamboo shoots (cut about 2 inches long)
3 scallions, green part only, trimmed and minced
8 small mu shu (also called Mandarin) pancakes, about 4 inches in diameter, or 4 large mu shu pancakes, about 8 inches in diameter
Hoisin sauce, for serving
1. Mix the pork with the egg white, pinch of salt, cornstarch, and1 ½ teaspoons of water in a medium bowl until blended. Cover, and refrigerate for 30 minutes.
2. Fill the bottom of an Asian-style steamer with an inch or two of water, and bring it to a boil over high heat. (A collapsible Western-style steamer set in a large saucepan with ½ inch of water works well, too.)
3. Heat a large wok over high heat. Add enough oil to come 1 inch up the sides of the wok, and heat it to 325°F. Add the pork and stir gently until it turns light brown, about 30 seconds. Using a wide wire-mesh strainer, transfer the pork to a colander to drain. Discard all but 2 tablespoons of the oil from the wok, and return the wok to high heat. Beat the whole eggs in a bowl until frothy, and add them to the wok. Scramble the eggs until they are quite firm and not runny, about 15 seconds. Transfer the eggs to the colander, separate from the pork, to drain.
4. Mix the soy sauce, rice wine, sesame oil, and remaining ¼ teaspoon salt in a small bowl, and set it aside.
5. Place the pancakes in the steamer and cover it. Heat until they are hot, about 2 minutes.
6. While the pancakes are warming, return the wok to high heat. Add the cabbage and stir-fry until softened, about 1 minute. Add the tree ears, lily buds, and bamboo shoots, and stir-fry for 20 seconds. If the cabbage discards liquid, tilt the wok over a colander and pour off the liquid. Return the pork to the wok, and add the scallions and the soy sauce mixture. Stir-fry for 30 seconds. At the last second, return the scrambled eggs to the wok and scatter them gently, so they remain yellow, among the pork mixture.
7. Place the pork mixture on a serving platter, surrounded by the pancakes. Serve immediately, with hoisin sauce on the side. Let each guest spread the sauce on a pancake, add the pork mixture, and roll up to eat.
Note: Any unused dried lily buds can be stored in a plastic bag in the refrigerator for up to 1 month.
THIS SICHUAN DISH features a regional sauce, sometimes called “fish-fragrant flavor,” that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish! Makes 4 to 6 servings
Shredded Pork with Garlic Sauce
8 ounces fresh ham or pork butt, cut into pieces 2 inches long, ¼ inch wide, and ¼ inch thick
1 large egg white
1 teaspoon cornstarch
⅛ teaspoon salt
Vegetable oil, for passing through
Sauce
3 tablespoons distilled white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons