Moo Shu Pork

• 4 dried black mushrooms
• 2 Tbsp. golden lilies
• 2 Tbsp. fungus (after soaking)
• 1 1/2 c. boiling water
• 1/2 lb. lean pork julienne
• 4 Tbsp. light soy sauce
• 1/2 tsp. cornstarch
• 6 Tbsp. oil
• 1 scallion, julienne
• 1 slice ginger, julienne
• 1 Tbsp. sherry
• 1/2 tsp. sugar
• 1/2 medium sized head cabbage, julienne
• 1/4 c. bamboo shoots, julienne
• 6 water chestnuts, shredded
• 1/2 tsp. salt
• 4 eggs, slightly beaten
• 2 Tbsp. hoisin sauce
• Chinese pancakes

1. Place mushrooms, golden lilies and fungus in separate bowls. Pour boiling water over each.
2. Soak separately at least 20 minutes. Remove stems from mushrooms, hard tips from golden lilies and hard part of fungus.
3. Discard.
4. Cut ingredients julienne.
5. Mix pork with 1 tablespoon of soy sauce and cornstarch.
6. Heat 2 tablespoons of oil in wok to 275u0b0.
7. Add scallion and ginger.
8. Stir-fry 1 minute. Add pork.
9. Stir-fry at 400u0b0 for about 1 minute or until color changes.
10. Add 1 tablespoon of soy sauce, sherry and sugar.
11. Remove.

black mushrooms, golden lilies, boiling water, lean pork julienne, soy sauce, cornstarch, oil, scallion, ginger, sherry, sugar, head cabbage, bamboo shoots, water chestnuts, salt, eggs, hoisin sauce, chinese pancakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067054 (may not work)