Muc Shuc Pork

By DWatkins23

This recipe came from a cooking class at Chef Chu's in Los Altos.

Ingredients

• 25 Tiger Lily Bulbs
• 3 dried black Wood Ear Fungus
• 2 T ea soy & dry Sherry
• 1 t sugar
• 1 t sesame oil
• 1/2 t salt
• 1/2 lb pork
• 4 eggs scrambled
• 2 c cabbage shredded
• 1/2 c carrot shredded
• 1/2 c bamboo shoots
• oil
• 5 green onions slivered
• Mu Shu pork wrappers
• Hoisin Sauce

Preparation

Step 1

cut pork into bite size slivers. Brown in a small amount of oil. Set aside.
Soak wood ear fungus in water until reconstituted. Slice in small slivers. In a hot wok, add oil and scramble eggs cook and remove from wok. Reheat wok and add oil, add shredded carrot and cook lightly. Add chopped tiger lily bulbs, sliver wood ear fungus, pork, cabbage, bamboo shoots, eggs and cook until blended. Serve on a wrapper with hoisin sauce and rolled like a burrito.