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Receta Mu Shu Pork With Lu
by Global Cookbook

Mu Shu Pork With Lu
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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
  •     julienned - (abt 8 c.)
  • 3 x scallions julienned
  • 12 x mu-shu pancakes
  •     Sweet plum sauce (optional)

Direcciones

  1. 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.
  2. Hydrate mushrooms in 2 c. cool water for 5 min. Drain and cut into small pcs.
  3. Place pork in a medium bowl. Add in soy sauce, cooking wine, and 1 tsp. cornstarch, combine well using your hands.
  4. Combine 1/2 c. water, scant 2 Tbsp. cornstarch, and sesame oil; set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Makes about 4 servings.
  10. Cuisine: "Chinese"
  11. NOTES : Nian Lu Pu is a physics professor from Chang Sha City in China's Hunan province