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Moo Shi Pork

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150 g/5 oz lean pork, shredded
2 teaspoons rice wine or dry sherry
2 tablespoons light soy sauce
1 teaspoon cornflour
25 g/1 oz dried golden needles, soaked and drained
3-4 dried wood ears, soaked and drained
3 tablespoons vegetable oil
4 eggs, beaten
1 slice of fresh ginger
2 spring onions (green and white parts), thinly sliced
150 g/5 oz drained bamboo shoots, shredded
teaspoon salt

To serve

8-10 Mandarin pancakes, steamed hoisin sauce


Serves: 4


1. Mix the pork with the rice wine, soy sauce and cornflour. Set aside.

2. Trim off the tough ends of the golden needles and any tough parts of the wood ears. Cut the golden needles in half and coarsely chop the wood ears. Set aside.

3. Heat 2 tablespoons of the oil in a wok over medium high heat. When the oil is hot, add the eggs and cook for about 2 minutes, stirring constantly, until scrambled finely. Remove and set aside.

4. Pour the remaining oil into the wok over high heat. Add the ginger and stir a few times until it sizzles. Stir the pork mixture and add it to the wok, stirring a few times to separate the shreds, then add the spring onions, bamboo shoots, wood ears, golden needles and salt. Continue stirring over high heat until the vegetables are heated through and the pork is thoroughly cooked, about 2-3 minutes. Return the eggs to the wok and mix well. Serve hot, with steamed pancakes and hoisin sauce.

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