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Mo Shu Rou
|Mo Shu Rou|
6 dried black mushrooms
2 Tablespoons cloud ear fungus
1/2 pound boneless pork chops, chopped
2 teaspoons soy sauce
1/2 teaspoon corn starch
3 Tablespoons peanut oil
1/2 teaspoon fresh ginger, minced
1/2 cup sliced canned bamboo shoots, slivered
3 scallions, cut into two-inch pieces
1/2 pound cabbage, shredded
1/2 teaspoon sugar
1/2 teaspoon salt
1 pound egg roll skins
2 Tablespoons hoisin sauce, for dipping
1. Soak mushrooms and cloud ear fungus separately for fifteen minutes, in warm water. Then drain both of them and discard the water. Cut them into thin slices and set aside.
2. Mix the pork with soy sauce and corn-starch.
3. Heat peanut oil in a wok or a non-stick fry pan, then add the pork and stir-fry for two minutes until pork has lost all its pink color. When it has, remove the pork and set it aside, leaving any remaining oil in the pan.
4. Combine the ginger, mushrooms, bamboo shoots and scallions. Reheat the oil and stir fry this mixture for one minute. Then, add shredded cabbage, sugar, and salt, and simmer for ten minutes.
5. Add the pork and stir-fry for another five minutes. Remove, drain, and put into a pre-heated bowl.
6. Steam the egg roll skins for five minutes, then remove them to a plate and cover them with a cloth.
7. Then to serve the Mo Shu Rou oneself or have a host or hostess do it, put one egg roll skin on a plate. Add three or four tablespoons of the pork mixture in the center, then roll, folding in the ends, so that the filling remains inside. Repeat until all are made, then eat and enjoy.
Note: Hoisin sauce can be used for dipping, or spread a teaspoon of hoisin sauce on the egg roll skin before adding the pork mixture.