Shredded pork served in rice paper wraps
lean pork, such as loin or tenderloin
2 T soy sauce
1 t cornstarch
1 t Chinese rice wine, or dry sherry
1/4 c dried cloud ears
1/2 c golden needles, (also called dried lily buds)
3 T canola, or vegetable oil
1 slice fresh ginger, about 1 inch wide and ¬º" thick
4 eggs, beaten
Savoy, or white cabbage, shredded (about 2 cups)
1 spring onion, cut into ¬Ω
1/2 c bamboo shoots, rinsed, drained, and sliced into a 2-inch julienne
1 t salt
Cut the pork into 1/4-inch slices.
Stack the slices and cut them into thin strips.
In a medium bowl, mix the soy sauce, cornstarch, and rice wine.
Add the sliced pork and toss to coat.
In separate small bowls, soak the cloud ears and golden needles in warm water for about 10 minutes.
Drain and rinse well.
Cut off the stems from the cloud ears and golden needles.
Cut the cloud ears into small pieces and the golden needles in half.
Heat 2 Tbs.
of the oil in a wok over medium-high heat.
Add the ginger slice, cook it until sizzling and fragrant, and then remove and discard it.
Add the eggs and scramble them, breaking them up into small pieces when just set.
Remove the eggs from the wok and reserve.
Heat another 1 Tbs.
oil in the wok until very hot.
Add the pork and cook, stirring, until about halfway cooked, about 45 seconds.
Add the cabbage and cook, stirring, until transparent, about 1 minute.
Add the scallion, cloud ears, golden needles, bamboo shoots, and salt; cook, stirring constantly, about 3 minutes.
Return the scrambled eggs to the wok to warm them.
To serve, spread some sauce on a pancake, add some stir-fry, and then wrap and eat with your hands.