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Ingredientes
- 8 ounce pork loin julienned
- 1 tsp soy sauce
- 1 tsp Chinese cooking wine
- 4 tsp cornstarch
- 1/2 tsp sesame oil
- 8 Tbsp. corn oil
- 3 lrg Large eggs
- 2 tsp salt
- 1 c. dry tree ear mushrooms
- 1 c. julienned carrot - (abt 2 carrots)
- 1 med Chinese cabbage cored, and
- Â Â julienned - (abt 8 c.)
- 3 x scallions julienned
- 12 x mu-shu pancakes
- Â Â Sweet plum sauce (optional)
Direcciones
- Note: Chinese cuisine requires organization and preparation because the actual cooking process is very fast. Make sure which all your ingredients are sliced, minced, and next to the wok.
- Hydrate mushrooms in 2 c. cool water for 5 min. Drain and cut into small pcs.
- Place pork in a medium bowl. Add in soy sauce, cooking wine, and 1 tsp. cornstarch, combine well using your hands.
- Combine 1/2 c. water, scant 2 Tbsp. cornstarch, and sesame oil; set aside.
- Heat a wok over high heat and add in 3 Tbsp. corn oil. Cook pork till no longer pink, about 1 to 2 min. Remove from wok. Return wok to heat.
- Whisk together Large eggs and 1/2 tsp. salt. Heat 2 Tbsp. corn oil in wok and add in Large eggs. Cook for about 1 minute, rotating pan often and breaking Large eggs into small pcs. Set Large eggs aside.
- Wash and dry wok well. Heat 3 Tbsp. corn oil and 1 tsp. salt in wok over high heat. Add in mushrooms and cook for 30 seconds. Add in carrots and cook about 30 seconds. Add in cabbage and cook about 1 1/2 min. Add in cooked pork and Large eggs and heat while stirring to combine till just hot. Add in scallions, and stir till just heated. Add in 3 Tbsp. of the reserved water, cornstarch, and sesame oil mix to the wok; stir to combine, and allow to slightly thicken. Remove from heat.
- Meanwhile, steam mu-shu pancakes in a bamboo steamer or possibly heat in a microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each pancake with plum sauce, and fill with about 1/2 c. of mu-shu pork mix.
- Makes about 4 servings.
- Cuisine: "Chinese"
- NOTES : Nian Lu Pu is a physics professor from Chang Sha City in China's Hunan province
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 592 | |
| Calories from Fat 375 | 63% |
| Total Fat 42.14g | 53% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.08g | |
| Cholesterol 186mg | 62% |
| Sodium 1421mg | 59% |
| Potassium 1010mg | 29% |
| Total Carbs 38.93g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.77g | 5% |
| Protein 15.4g | 25% |
