Soft Fried Pork & Eggs w/ Mandarin Pancakes

More from my mom’s Chinese cooking classes, also something I’ve never found in a restaurant (sadly!). Make for breakfast, lunch, dinner, or a midnight snack. I remember asking for this a lot as a kid, and since growing up and starting to cook,  I can see that it is a bit more of an ordeal than throwing a box of Hamburger Helper into the oven (stove? what do you do with that stuff, anyway?). Anyway, this was one of my favorites, hope you like it!

p.s. I’d like to try it with some soy sausage, so that it’s vegetarian-friendly.  I think it would work well!

Pancakes:
2 c. flour
3/4 c. hot water
1 T. sesame oil

Mix water and flour, knead, roll out to 1/4″ thick. Cut circles 3-5″ in diameter with a glass or cookie cutter. Brush one side with sesame oil, and stack one plain one on each oiled one.  Fry in a dry pan, and separate them while hot.

Soft Fried Pork & Eggs:
1 c. mushrooms, cut fine
1 T. dry wine
1 T. soy sauce
1 t. cornstarch
1 t. sugar
4 T. oil
4 eggs, lightly beaten
1/2 t. salt
4 or more green onions
1 t. sesame oil
1# finely chopped pork

Mix pork with wine, soy sauce, cornstarch and sugar in a bowl. Mix well. Heat 2T oil in wok.  Cook eggs (scrambled). Transfer to a bowl and break into small pieces. Add oil to pan and stir-fry pork 5-6 minutes. Add mushrooms.  Add salt and scallions, and stir in eggs. Add sesame oil and stir.

Eat them however you like.  I like to stuff the pancakes so that you can just wrap them closed, but it is a messy sort of deal regardless.

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