Mushu Pork

Photo: flickr user . . . N I C O L E . . .

Ingredients

1 tablespoon Chinese rice wine or dry sherry

1 tablespoon Light soy sauce

1 teaspoon Cornstarch

pound Boneless pork butt or shoulder, shredded

cup Shredded lily stems

cup Tree ears, soaked, squeezed dry and shredded

4 Scallions, shredded

cup Shredded bamboo shoots

5 tablespoons Peanut oil

4 Eggs, lightly beaten

3 tablespoons Chicken broth

teaspoon Sugar

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon Light soy sauce

2 teaspoons Sesame oil

Salt to taste

Preparation

MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other shredded ingredients-tree ears, lily stems, scallions and bamboo shoots.

Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in the beaten eggs. As soon as the egg begins to cling to the wok, scoop it and fold it over to scramble it. Work fast because the egg solidifies quickly and it can overcook. As soon as it solidifies, remove it from the wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of the oil for 30 seconds, or until it no longer looks raw. Remove it from the wok and set it aside. In the remaining 2 tablespoons of the oil,

Serves 2 to 4 as a main course.