Tossed Pork and Shredded Egg Sheets Recipe

Tossed Pork and Shredded Egg Sheets Recipe

Ingredients:

• 2/3 cup shredded pork tenderloin, beef, or chicken (about 1/3 lb)

• 1 cup bean thread sheet, cut into 1/2" wide strips

• 2 eggs, scrambled and pan fried to a thin pancake shape

• 4 tablespoons chopped coriander (cilantro)

Ingredients A:

• 1/2 tablespoon cooking wine or sherry

• 1/2 tablespoon soy sauce

• 1/2 tablespoon cornstarch

Ingredients B:

• 1 tablespoon hot mustard

• 1 tablespoon soy sauce

• 1 tablespoon white vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon sesame oil

• 1 teaspoon sugar

• 2 tablespoons water

• Dash of black pepper

Method:

1. Mix the shredded meat with Ingredients A; set aside for later use. Quickly blanch the bean thread strips, stir to separate the strips. Remove and drain; place on a serving plate. Separately add Ingredients B and mix after each addition. Set aside for later use.

2. Heat the wok then add 4 tablespoons oil; stir fry the shredded meat; place the meat in the middle of the shredded bean thread strips. Shred egg sheet and place the shreds on both sides of the meat. Garnish with coriander. Before serving, pour Ingredients B over the meat and egg sheet shreds; serve.