• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B9, H, C, E, P
MineralsCopper, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup peanut oil

  2. 4 eggs, lightly beaten

  3. 8 shiitake mushrooms, sliced

  4. cup bamboo shoots, julienned

  5. 4 green onions, sliced on the diagonal

  6. 2 tablespoons hoisin sauce

  7. 8 fresh green onion pancakes

  8. 2 tablespoons water

  9. extra 1/4 cup hoisin sauce

  10. extra sliced green onions

  11. Pork marinade

  12. 350g pork loin, cut into long thin slices

  13. 1 tablespoon shao hsing wine (or dry sherry)

  14. 2 tablespoons light soy sauce

  15. 2 teaspoons sesame oil

  16. 2 teaspoons cornflour

  17. 2 cloves garlic, crushed

  18. 2 teaspoons grated ginger

Instructions Jump to Ingredients ↑

  1. To marinate pork, place pork in a bowl with wine, soy, sesame, cornflour, garlic and ginger, mix well. Refrigerate for 1 hour to marinate.

  2. Heat 1 tablespoon of the oil in a wok over a high heat, add eggs and scramble lightly. Remove and set aside.

  3. Heat remaining oil in the same wok. Cook marinated pork over a very high heat, tossing meat continuously until browned all over. Stir in mushrooms, bamboo shoots and onions; continue stir-frying until mushrooms are soft. Stir in hoisin and soy and cook until heated through.

  4. Warm pancakes in a medium frying pan over a medium heat for 2 minutes on both sides or until heated through.

  5. To make dipping sauce, mix together water and extra hoisin sauce.

  6. Arrange warm pancakes and pork on a serving platter with hoisin dipping sauce and extra green onions.


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