Introduction
Mu Xi is also spelled as Moo Shu, Moo Shi; it is the Chinese name of a
small ornamental tree (Sweet Osmanthus) with leaves bearing the shape of
rhinoceros horns. The mandarin pancakes in this Chinese cooking are the same as those used
in the famous Asian recipe of Peking Duck.
Serving size: 4
Preparation time: 30 minutes
Ingredients
6 oz pork fillet
2 tsp Chinese rice wine or dry Sherry
2 tbsp light soy sauce
1 tsp cornstarch
1 oz dried lily buds, soaked and drained
2 tbsp peanut oil
3 eggs, lightly beaten
1 tsp freshly grated root ginger
3 scallions, trimmed and thinly sliced
5 oz bamboo shoots, cut into fine strips
Salt and freshly ground black pepper
8 mandarin pancakes, steamed
Hoisin sauce
Sprigs of fresh cilantro, to garnish
Method of preparation Cut the pork across the grain into 1/2-inch slices, then cut
into thin strips.
Mix well Chinese rice wine or sherry, soy sauce and corn starch,
reserve.
Trim off tough ends of lily buds, cut into half and reserve.
Heat a wok, add 1 tbsp peanut then the lightly beaten eggs.
Cook for 1 minute, stirring all the time, until scrambled, remove and
reverse.
Wipe the wok clean with absorbent kitchen paper.
Return the wok to heat, add remaining oil.
Transfer pork strips from the marinade mixture, shake off as much
marinade as possible.
Stir fry for 30 seconds, add the ginger, scallions and bamboo shoots
then pour in the marinade.
Stir fry for 2-3 minutes or until cooked.
Return scrambled eggs to wok, season to taste with salt and pepper.
Stir for a few seconds until mixed well and heated through.
Divide the mixture among the pancakes, drizzle each with 1 tsp of Hoisin
sauce then roll up, garnish.
Method of serving
Served warm as is or with cooked rice or noodles.