Serves: 8
Total Calories: 1,215

Mandarin Pancakes
1 1/4 pounds boneless pork loin
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon light soy sauce
1/2 teaspoon sugar
1/2 teaspoon white pepper
6 large dried black mushrooms
2 green onions, (with tops)
1 (8-ounce) jar sliced bamboo shoots drained
2 tablespoons cold water
1 teaspoon cornstarch
1 teaspoon soy sauce
2 tablespoons vegetable oil
1 egg slightly beaten
1/4 teaspoon salt
dash white pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/4 cup chicken broth

Prepare Mandarin Pancakes (see Meats: Mandarin Pancakes). Trim fat from pork loin cut pork with grain into 2 x 1-inch stripes. Cut stripes across grain into 1/8-inch slices. Stack slices cut into thin strips. Toss pork, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce, the sugar and 1/2 teaspoon white pepper in medium bowl. Cover and refrigerate 30 minutes.

Soak mushroons in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Cut green onions diagonally into 2-inch pieces. Cut bamboo shoots lengthwise into thin strips. Mix water, 1 teaspoon cornstarch and 1 teaspoon soy sauce.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Mix egg, 1/4 teaspoon salt and dash of white pepper pour into wok. Tilt wok to coat bottom with egg, forming a thin pancake. Fry egg 10 seconds or until firm, turning once. Remove egg from wok cut into thin strips.

Heat wok until very hot. Add 2 tablespoons vegetable oil to wok tilt to coat side. Add garlic stir-fry until brown. Add pork stir-fry 2 minutes until pork is no longer pink. Add mushrooms and bamboo shoots stir-fry 1 minute. Stir in broth cook and stir 2 minutes. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Add green onions and egg strips cook and stir 30 seconds.

To serve, spoon about 1/4 cup pork mixture onto the center of each pancake. Fold two opposite sides over filling, overlapping edges about 1/2-inch in center. Fold one unfolded edge over folded sides to form a pocket. Serve with Hoisin sauce if desired.

8 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 1,215
Calories from Fat: 94

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef and Broccoli with Garlic Sauce
Beef with Salted Black Beans and Peppers
Kung Pao Beef
Kung Pao Pork
Mandarin Beef
Mandarin Pancakes
Mongolian Lamb
Mou Shu Pork
Pork with Straw Mushrooms
Sesame Pork
Shredded Pork with Bean Sprouts
Shredded Pork with Green Onions
Shredded Pork with Sweet-and-Sour Sauce
Shredded Veal with Ginger
Sichuan Pork
Spareribs with Salted Black Beans
Stir-Fried Beef and Tomatoes
Stir-Fried Beef with Aspargus
Stir-Fried Beef with Celery Cabbage
Stir-Fried Beef with Eggplant
Stir-Fried Beef with Vegetables
Stir-Fried Pork with Salted Black Beans
Stir-Fried Shredded Beef with Green Pepper
Sweet-and-Sour Pork