Moo Shi Pork

Serves 4

Ingredients:

* 175 g/6 oz pork fillet

* 2 tsp Chinese rice wine or dry sherry

* 2 tbsp light soy sauce

* 1 tsp cornflour

* 25 g/1 oz dried golden needles,soaked and drained

* 2 tbsp groundnut oil

* 3 medium eggs, lightly beaten

* 1 tsp freshly grated root ginger

* 3 spring onions, trimmed and thinly sliced

* 150 g/5 oz bamboo shoots, cut into fine strips

* salt and freshly ground black pepper

* 8 mandarin pancakes, steamed

* hoisin sauce

* sprigs of fresh coriander, to garnish

Procedure:

Cut the pork across the grain into 1 cm/1/2 inch slices, then cut into

thin strips. Place in a bowl with the Chinese rice wine or sherry, soy

sauce and cornflour. Mix well and reserve. Trim off the tough ends of

the golden needles, the cut in half and reserve

Heat a wok or large frying pan, add 1 tbsp of the groundnut oil

and when hot, add the lightly beaten eggs, and cook for 1 minute,

stirring all the time, until scrambled. Remove and reserve. Wipe the wok clean with

absorbent kitchen paper.

Return the wok to the heat, add the remaining oil and when hot

transfer the pork strips from the marinade mixture to the wok, 

shaking off as much marinade as possible. Stir-fry 30 seconds, then add

the ginger, spring onions and bamboo shoots and pour in the 

marinade. Stir-fry for 2-3 minutes or until cooked.

Return the scrambled eggs to the wok, season to taste with salt and

ground black pepper and stir for a few seconds until mixed well

\and heated through. Divide the mixture between the pancakes,

drizzle each with 1 teaspoon of hoisin sauce and roll up. Garnish

and serve immediately.