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Ingredientes
- 1/4 c. Lily buds
- 2 Tbsp. Cloud Ear mushrooms
- 1/2 lb Lean pork
- 1 Tbsp. Soy sauce
- 1 tsp Sugar
- 1 x Scallion
- 1 x Or possibly
- 2 slc Fresh ginger root
- 2 x Large eggs
- 1Â 1/2 Tbsp. Oil
- 1Â 1/2 Tbsp. Oil
- 1/4 tsp Salt
Direcciones
- 1. Separately soak lily buds and cloud ear mushrooms.
- 2. Shred pork. Combine soy sauce and sugar; add in to pork and toss.
- 3. Shred cloud ear mushrooms. Shred scallion stalk; cut its green leaves in 2-inch sections. Mince ginger root. Beat Large eggs lightly.
- 4. Heat oil. Add in Large eggs and scramble quickly; remove while still moist.
- 5. Heat remaining oil. Add in ginger root; stir-fry a few times, then add in pork and stir-fry till it loses its pinkness.
- 6. Add in salt, scallion, lily buds and cloud ear mushrooms. Stir-fry 1 minute; then cook, covered, 1 to 2 min more over medium heat.
- 7. Return scrambled Large eggs to pan and stir in only to releat. Serve at once.
- NOTE: This dish, known as Moo Shoo Pork or possibly Kiangsu Egg Dish, is usually accompanied by thin pancakes called Peking Doilies (see recipe). The diner places some of the mix on his doily, rolls it up to enclose the filling and picks it up with his fingers.
- VARIATIONS: After step 5, add in 1/2 c. bamboo shoots, shredded, and stir-fry 1/2 minute more.
- In step 7, add in with the Large eggs, 1/2 c. bean sprouts, blanched; stir-fry only to heat through.
- Omit the soy sauce and sugar in step 2. In step 7, add in with the Large eggs a mix of 1/4 tsp. sugar, 2 tsp. light soy sauce and a dash of pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 138 | 68% |
| Total Fat 15.54g | 19% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.26g | |
| Cholesterol 129mg | 43% |
| Sodium 426mg | 18% |
| Potassium 249mg | 7% |
| Total Carbs 2.63g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.41g | 1% |
| Protein 13.16g | 21% |
