Mu Shu Pork
1/2 lb boneless pork loin, cut into 1x1/8x1/8-inch strips
1 tbsp dry sherry
1 tsp sugar
1 tsp soy sauce
1/3 c water
1 tbsp cornstarch
1/2 tsp chicken-flavor instant bouillon
1 tbsp margarine or butter
3 eggs beaten
1 c thinly sliced Chinese (Napa) cabbage
1/2 c fresh bean sprouts
1/2 c chopped fresh mushrooms
2 green onions, halved lengthwise and cut into 1-inch pieces
8 tsp hoisin sauce
8 Mandarin pancakes
In medium bowl combine pork strips, sherry, sugar, and soy sauce,
mix well. Refrigerate for at least 1/2 hour or up to 6 hours. In
small bowl, combine water, cornstarch, and bouillon, blend well.
Set aside. Melt margarine in large skillet or wok over medium-high
heat. Add eggs, cook 2 to 3 minutes or until firm, turning once.
Remove eggs from skillet, cut into thin strips. Add pork mixture
to skillet, cook and stir 2 to 3 minutes or until no longer pink.
Add cabbage, bean sprouts, and mushrooms, cook and stir one minute
or until crisp - tender. Add cornstarch mixture to skillet, cook
and stir til thickened and bubbly. Add eggs and onions to skillet,
stir gently to combine. Remove from heat.
Spread 1 tsp. hoisin sauce on each pancake. Top each with about
1/2 cup pork mixture, roll up. Serve immediately.