Recipe for Mu Shu Vegetables With Chinese Pancakes


4 eggs, beaten
4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon peanut oil
1/2 oz chinese dried wood ears (black fung; us)
1/2 oz chinese lily buds
1/4 lb red peppers
4 whole scallions
3 tablespoon rice wine or dry sherry
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 tablespoon dark soy sauce
6 oz bean sprouts chinese pancakes hoisi; n sauce, for dipping


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.

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