This recipe is from Madame Wongs Longlife Chinese Cookbook 1. Place mushrooms, golden lililies and fungus in separate bowls. Pour boiling water over each. Soak separately at least 20 minutes. 2. Remove stems from mushrooms, hard tips from golden lilies, and hard part of fungus. Cut ingredients julienne. 3. Mix pork with 1 tablespoon of soy sauce and cornstarch. 4. Heat 2 tablespoons of oil in wok to 275 degrees. Add scallion and ginger. Stir-fry 1 minute. Add pork. Stir-fry at 400 degrees about 1 minute or until color changes. Add 1 tablespoon of soy sauce, sherry, and sugar. Remove. 5. Heat 2 tablespoons of oil in wok to 400 degrees. Add cabbage, bamboo shoots, water chestnuts, and salt. Stir-fry 2 minutes. Add mushrooms, golden lilies, and fungus. Stir-fry 1 minute more. Remove. 6. Heat 2 tablesppons oil in wok to 400 degrees. Pour in beaten eggs. Scramble them very fine. Remove. 7. Return pork, vegetable mixture, and eggs to wok. Heat thoroughly. Add 2 tablespoons soy sauce and stir-fry quickly at 425 degrees. To Serve: Place steamed pancake flat on a plate. Spread 1 tsp hoisin sauce in center of pancake. Scoop 2 tablespoons of filling on top of sauce. Roll pancake, folding one end to prevent dripping. May be prepared in advance. May be frozen. Reheat before serving. Serves 4 to 6 Posted to EAT-L Digest 14 Apr 97 by Jean Jones
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|Serving Size: 1 Serving (2185g)|
|Recipe Makes: 1|
|Calories from Fat: 2646 (73%)|
|Amt Per Serving||% DV|
|Total Fat 294g||392 %|
|Saturated Fat 86g||430 %|
|Monounsaturated Fat 139.2g|
|Polyunsanturated Fat 44.6g|
|Cholesterol 4383.8mg||1349 %|
|Sodium 7670.4mg||264 %|
|Potassium 3018mg||79 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 17.7g||71 %|
|Sugars, other 77g|
|Protein 155g||221 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3624
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