This shredded egg and vegetable dish served with Mandarin Pancakes is an irresistible adaptation of the traditional Chinese dish. The recipe works well for entertaining because, unlike most Chinese dishes, both the filling and the pancakes can be prepared in advance and reheated. To help organize yourself, it is a good idea to prepare the vegetables while the tiger lily buds and cloud ears are soaking.
SERVES 4
Mandarin Pancakes (see next recipe)
SAUCE
Вј cup tamari or other soy sauce
ВЅ cup water
2 tablespoons Chinese rice wine or dry sherry
2 slices fresh ginger (1 inch wide)
FILLING
ВЅ cup dried tiger lily buds
1 tablespoon dried cloud ears (tree ears)
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons tamari or other soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
2 teaspoons minced fresh ginger
2 cups finely shredded cabbage (6 ounces—about ¼ of a small head)
2 cups (6 ounces) thinly sliced mushrooms
ВЅ cup (about ВЅ of an 8-ounce can) finely chopped water chestnuts
6 scallions, shredded
Вј cup peanut oil
4 eggs, well beaten
2 teaspoonsВ Asian sesame oilimage
Salt to taste
Freshly ground pepper to taste
- Make the Mandarin Pancakes and set them aside.
- To make the sauce: Boil the soy sauce, water, rice wine, and ginger in a small saucepan for 1 minute. Remove the ginger and discard. Pour into individual small dishes and set aside.
- To make the filling: In a small bowl add enough hot water to cover the tiger lily buds. Soak for 30 minutes, then rinse in a sieve under cold running water and drain. Cut off and discard any hard ends on the buds, and cut the buds in half. Set aside.
- In the meantime cover the cloud ears with hot water and soak for 30 minutes. Rinse in a sieve under cold running water and drain. Finely chop and set aside.
- In a small bowl mix together the rice wine, soy sauce, cornstarch, and sugar and set aside. Warm the Mandarin Pancakes by folding them into quarters and placing them in a steamer, or putting them in a covered baking dish in a 300В°F oven.
- Place the minced ginger, cabbage, fresh mushrooms, water chestnuts, and scallions within easy reach of the stove. Heat a wok or large skillet over medium heat until hot but not smoking. Pour in 2 tablespoons of the peanut oil, and when hot but not smoking add the eggs. Cook, tossing constantly until set, about 3 minutes. Transfer the eggs to a plate and set aside.
- Add the remaining 2 tablespoons of oil to the pan, and when hot add the ginger and cook for 15 seconds. Add the cabbage and stir-fry for 2 minutes. Add the mushrooms and stir-fry another 2 minutes. Continue stirring and add the water chestnuts, reserved tiger lily buds, and cloud ears. Stir-fry 2 minutes more.
- Roughly chop the reserved eggs and add. Toss to mix. Stir the soy sauce mixture, pour it in, and continue tossing for another 2 minutes. Add the scallions, toss, then remove from the heat and scrape into a serving bowl. Drizzle on the sesame oil, toss; season with salt and pepper to taste. May be prepared to this point up to 24 hours in advance, covered, and chilled. Reheat gently in a skillet or wok just until hot.
- To serve, each person spoons 1 to 2 tablespoons of the moo shu mixture onto an open pancake, then rolls the pancake over the mixture, folding in one side as he/she goes along. Eat with your hands, and dip the unfolded end into the dipping sauce.
NOTES: Cloud ears are a dark-brown dried fungi that when soaked become crinkly and gelatinous, resembling floppy ears. They have a smoky taste and somewhat crunchy texture. Tiger lily buds are dried elongated lily buds about 2 to 3 inches long, which are used as a vegetable in Chinese cooking. They must be soaked beforehand, and any hard stems should be cut off after soaking. Stored in a covered container in a cool, dark place, both of these items will last indefinitely. They can be purchased in Chinese food shops and in some supermarkets, health food stores, and specialty food shops.
