(7) Mushu Pork

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Shawna Darling

I love food. I love cooking.

subheading: The Dry Ingredients:

¼ cup (½ ounce, about 15g) dried Chinese woodear mushrooms

¼ cup (½ ounce, about 15g) dried daylily buds

subheading: For the Pork:

4 ounces (120g) pork loin, pork sirloin, chicken breast, or extra-firm tofu cut into thin slivers

1 teaspoon (5ml) Shaoxing wine or dry sherry

1 teaspoon (5ml) light soy sauce or shoyu

¼ teaspoon (.5g) ground white pepper

Kosher salt

Pinch MSG (optional)

1 teaspoon (3g) cornstarch

subheading: For the Sauce:

1 tablespoon (15ml) Shaoxing wine or dry sherry

1 tablespoon (15ml) light soy sauce or shoyu

½ teaspoon (1g) ground white pepper

subheading: For the Stir-Fry:

4 tablespoons (20ml) roasted sesame oil

3 eggs, thoroughly beaten with a pinch of salt

2 slices ginger, divided

8 ounces mixed sliced mushrooms (see page 000)

2 scallions thinly sliced on a sharp bias

¼ teaspoon MSG (optional)

subheading: To Serve:

Mandarin pancakes or warm flour tortillas

Hoisin sauce or sweet bean sauce

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