thin Chinese pancakes
5 oz. pork loin
Fried oil
6 one inch sections of green onion
6 slices of ginger root
4 oz. Spinach
3 eggs
#1 1 teaspoon soy sauce
1 teaspoon rice wine
1 teaspoon corn starch
#2 2 pre-soft Chinese black mushrooms
1 pre-cooked bamboo shoots
¼ cup pre-soft wood ears
#3 1 Tablespoon rice wine
1 ½ Tablespoon soy sauce
How To Cook
Shred pork loin and mix with #1.
Shred ingredients in #2.
Cut spinach into sections 1 ½ inch.
Beat eggs and add 1/3 teaspoon salt.
Make egg sheets and shred.
Heat fried oil and fry meat over medium heat.
Remove and drain.
Keep 3 Tablespoon oil - reheat and add spinach.
Stir fry until wilted and remove.
Heat pan and add 3 Tablespoon oil.
Stir fry green onion and ginger until fragrant.
Add #2 and stir fry 30 seconds.
Add shredded pork, spinach and #3.
Toss lightly to mix ingredients.
Serve on thin Chinese pancakes.