Mu Shu Pork

• 1/4 c. peanut oil
• 1/4 lb. shredded pork
• 1 clove minced garlic
• 1 small onion chopped
• 1 Tbsp. soy sauce
• 1 c. chopped Bok Choy
• 10 dried tiger lily buds
• 4 cloud ear mushrooms
• 3 beaten eggs
• 1/4 c. chicken stock
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. sugar

1. Makes filling for (8) 6 inch chinese pancakes.
2. Presoak mushrooms and lily buds in hot water for 15 minutes and drain. Pour 2 Tbsp. oil in a hot wok and add pork, stir fry for 3 minutes. Push up sides of wok and add garlic, onion and soy sauce.
3. Stir fry 30 seconds.
4. Push up sides of wok add remaining oil, bok choy, lillies and cloud ear mushrooms, stir fry for 1 minute.
5. Remove all ingredients and reserve.
6. Add eggs and scramble in wok.
7. Before eggs set add broth, salt , pepper, sugar and reserved ingredients. Stir until combined.
8. Serve with the pancakes and/or plum or Hoison sauce.
9. All are available in better supermarkets or asian specialty shops.

peanut oil, pork, garlic, onion, soy sauce, bok, buds, cloud ear mushrooms, eggs, chicken stock, salt, pepper, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802229 (may not work)