MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moo Shu Mushrooms
Categories: Mushrooms, Wine, Pork, Herbs, Vegetables
Yield: 4 servings

MMMMM--------------------------FILLING-------------------------------
1/8 c Dried Chinese wood ear
- mushrooms (about 10 grams)
1/4 c (packed) dried day lily
- buds
1 tb Shaoxing wine or dry sherry
1 tb Light soy sauce or shoyu
1 ts Cornstarch
1/2 ts White pepper; more as
- needed
Salt
2 oz Pork loin, pork sirloin or
- chicken breast; in 1 1/2"
- to 2" slivers
4 tb Roasted sesame oil
3 lg Eggs; thoroughly beaten
+=WITH=+
pn Salt
2 sl Fresh ginger
1/2 lb Mixed sliced fresh Asian
- mushrooms
2 Scallions; thin sliced on a
- sharp bias

MMMMM------------------------FOR SERVING-----------------------------
Mandarin pancakes
+=OR=+
Warm flour tortillas
Hoisin sauce
+=OR=+
Sweet bean sauce

Rehydrate the dried ingredients for the filling: Place
wood ear mushrooms and day lily buds in two separate
medium bowls or measuring cups large enough to allow for
them to expand about fourfold. Cover with very hot
water, and set aside until rehydrated, about 15 minutes.
(I use hot tap water, but you could also use water
heated on the stovetop or in the microwave.) Drain
thoroughly. Remove tough centers from the wood ears,
then thinly slice them. Cut day lilies into 2-inch
pieces.

While wood ears and day lilies rehydrate, prepare the
pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2
teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4
teaspoon white pepper and a pinch of kosher salt in a
medium bowl, and whisk with a fork to combine. Add pork
and stir roughly with fingertips or chopsticks until
thoroughly combined, then continue stirring for 10
seconds. Set aside for 15 minutes at room temperature.

Meanwhile, make the sauce: Combine remaining 2 1/2
teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2
teaspoon cornstarch and 1/4 teaspoon white pepper in a
small bowl and whisk with a fork until no lumps remain.

Cook the eggs: Heat wok over high until lightly smoking.
Add 2 tablespoons oil and swirl to coat. Pour the beaten
eggs into the center and cook without moving for 10
seconds. Continue to cook, breaking up the eggs with a
spatula until they are barely set, 30 to 45 seconds.
Transfer eggs to a large bowl.

Wipe out wok and return to high heat until lightly
smoking. Add 1 tablespoon sesame oil and swirl to coat.
Add 1 ginger slice and let sizzle for 5 seconds.
Immediately add pork and stir-fry until pork is no
longer pink and mostly cooked through, about 1 minute.
Discard ginger slice, then transfer pork to bowl with
eggs.

Wipe out wok and return to high heat until lightly
smoking. Add remaining 1 tablespoon oil and swirl to
coat. Add remaining ginger slice and let sizzle for 5
seconds. Immediately add the fresh mushrooms and
stir-fry until mushrooms are lightly browned around the
edges, 2 to 3 minutes. Add scallions, sliced wood ears
and day lilies, and stir-fry until softened and
fragrant, about 30 seconds.

Add the pork and eggs back to the wok. Stir sauce to
combine again, then add it to the wok along with the
MSG, if using. Stir-fry everything to combine and season
to taste with salt and more white pepper, if desired.
Discard ginger.

Transfer moo shu mixture to a serving platter and serve
immediately with Mandarin pancakes and hoisin sauce.

By J. Kenji López-Alt

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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