Mu shu pork with hoisin sauce and pancakes

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Ken Hom
From Saturday Kitchen

Ingredients

  • 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long
  • 1 free-range egg white
  • ½ tsp salt
  • 2 tsp cornflour
  • 280ml/10oz groundnut or vegetable oil, for deep frying
  • 4 free-range eggs, beaten
  • 25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded
  • 50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded
  • 6 spring onions, finely shredded
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp Shaoxing rice wine or dry sherry
  • 1½ tbsp light soy sauce
  • 2 tsp sesame oil

To serve

  • Chinese pancakes
  • hoisin sauce, for dipping