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Mu Shu Pork

Recipe Link: http://www.recipe-a-day.com/

List of Ingredients




1-oz. dried Mushrooms (Recommend wood-ear)
8-oz. Pork Tenderloin
1 cup Napa Cabbage, thinly shredded
4-oz. can Bamboo Shoots, rinsed and drained
2 Scallions or Green Onions
3 large Eggs
1 tsp. Salt
4 Tbs. Vegetable Oil
1 Tbs. Chinese Rice Wine
1 Tbs. Soy Sauce
4 drops Sesame Oil, to serve
Cooked White or Fried Rice




Recipe



Soak the dried mushrooms in a bowl of cold water for about a half-hour to rehydrate. Rinse the mushrooms thoroughly and remove any of the hard stalks. Drain and thinly slice.

Cut the pork tenderloin into strips, and then into match-length pieces. Thinly shred the Napa cabbage, bamboo shoots, and scallions.

Lightly beat the eggs in a small bowl and add the salt while whisking. Heat about half the vegetable oil in a wok or heavy skillet over medium-high heat and scramble the eggs until cooked, but not dry. Remove the eggs from the wok and reserve. Cover to keep warm.

Heat the remaining vegetable oil in the wok or heavy skillet. Add the pork strips and stir-fry for about a minute, or until the color changes. Add the mushrooms, Napa cabbage, bamboo shoots, and scallions. Stir-fry the mixture for about a minute more.

Add the Chinese rice wine and soy sauce. Stir-fry the mixture for about a minute more before returning the scrambled eggs to the wok. Break up the eggs as you blend them into the mixture. Sprinkle the finished Mu Shu pork with several drops of sesame oil, just prior to serving with white or fried rice.(Serves 4)