Subj : 2/6 Nat Chopsticks Day 5
To   : All
From : Dave Drum
Date : Sun Feb 05 2023 05:59:31

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "To err is human. But it feels divine." -- Mae West
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