This Chinese restaurant favorite will quickly become one of your home-cooking favorites! Makes enough for 6 diners.
Instructions
1. Mix together 2 1/2 tbsp. soy sauce, 1 tbsp. cornstarch and 2 tbsp. rice wine in a large bowl. Add the pork and toss well to completely coat the meat.
2. Place bowl in the refrigerator and marinate for 30 minutes.
3. Bring 2 c. water to a boil in a small saucepan.
4. Add the mushrooms to the pan and remove from the heat. Soak for 30 minutes.
5. Mix together the remaining soy sauce, broth, rice wine, sugar and remaining cornstarch. Set this sauce aside.
6. When the mushrooms are soft, drain, rinse and cut into thin strips.
7. Heat a wok or large skillet over medium-high heat. When very hot, add 4 tbsp. peanut oil and heat for 30 seconds.
8. Add the pork and marinade, and stir-fry just until the pork shows no more pink. Remove the pork from the wok with a slotted spoon.
9. Wipe out the pan and place back on the heat. When the pan is hot again, add 1 tbsp. peanut oil and heat for 30 seconds.
10. Add the eggs and stir-fry until just done, then remove to a plate lined with paper towels. Place the wok back on the heat.
11. When the pan is hot, add the remaining peanut oil and heat for 30 seconds. Add the ginger, garlic and mushrooms and stir-fry for 10 seconds.
12. Add the bok choy and stir-fry for 1 1/2 minutes. Add the green onions, pork, sauce, and eggs.
13. Stir-fry until the sauce thickens and then add the sesame oil. Taste for seasoning, add salt or sugar if desired, and serve.
14. To serve, lightly steam a pancake or briefly heat in the microwave, then spread some hoisin sauce on the pancake and heap a few spoonfuls of the mu shu mixture down the middle. Add a few pieces of fresh green onion and roll the pancake like a burrito.
Tags: , heat When, peanut heat, peanut , , back heat When, rice wine
