Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Vegetarian >> MU SHU VEGETABLES WITH CHINESE PANCAKES

Print this Recipe    MU SHU VEGETABLES WITH CHINESE PANCAKES

4 eggs, beaten
4 teaspoons sesame oil
1 teaspoon salt
1 Tablespoon peanut oil
1/2 ounce Chinese dried wood ears (black fungus)
1/2 ounce Chinese lily buds
1/4 pound red peppers
4 whole scallions
3 Tablespoons rice wine or dry sherry
1 Tablespoon finely chopped garlic
1 Tablespoon finely chopped fresh ginger
2 tablespoons dark soy sauce
6 ounces bean sprouts
Chinese pancakes
Hoisin sauce, for dipping

This is a vegetarian version of a traditional Chinese favorite, Mu-Shu
Pork. Here, I rely on an unusually flavorful combination of spices,
vegetables, and condiments which together make one forget that pork or
any other meat was ever a part of the dish. Particularly important to
this recipe are the Chinese dried wood ears and lily buds. Their
textures and the flavors they absorb in the stir frying are the basis
for the success of the dish. When the combined ingredients are eaten
with Chinese pancakes and hoisin sauce, what might be an ordinary dish
is transformed into a festive affair. Most of the preparation may be
done ahead of time and, once the pancakes are made, the rest is easily
accomplished, making this a perfect dish for a dinner party.

Combine the beaten eggs with 2 teaspoons of the sesame oil and salt in
a small bowl. Heat a frying pan or wok over moderate heat and add 1
Tablespoon of the oil. Pour in the egg mixture and spread it quickly
over the surface of the pan until it forms a thin crepe like pancake.
There is no need to turn it over. Remove from the heat and when cool,
shred the egg pancake and set aside.

Soak the dried wood ears and lily buds in warm water for about 20
minutes until soft. Meanwhile, finely shred the peppers and scallions.
Squeeze the excess liquid from the black fungus and lily buds. Finely
shred the wood ears, discarding the stem, and snap off the hard ends of
the lily buds.

Heat a wok or large frying-pan over heat heat and add the remaining
peanut oil. when almost smoking, add the wood ears, lily buds, and
rice wine and stir fry for 1 minute. Add the garlic, ginger, and dark
soy sauce, and stir fry for another minute. Then put in the shredded
egg, red peppers, scallions and bean sprouts and continue to stir fry
for 3 minutes until the ingredients are thoroughly mixed. Stir in the
remaining sesame oil, and turn onto a large platter. Serve with the
Chinese pancakes and hoisin sauce.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.