Instructions: Prepare Chinese Pancakes. Marinate pork 30 minutes in cornstarch, salt, pepper, sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add oil. When its just beginning to smoke, add pork & slightly beaten eggs, stirring so pieces separate. Once eggs form themselves into curds, drain through a colander, reserving 2-3 tbs. oil. Return reserved oil to wok & lightly brown the garlic. Add all vegetables. stir-frying or flipping until just cooked, about 3-4 minutes. Return meat & eggs to vegetables in wok.

Add 2 tsp. hoisin sauce, soy sauce, sherry, sugar, salt, pepper & MSG.

Combine well. Remove from heat. Spread each Chinese Pancake with hoisin sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll up, like crepes. Serve.

Temperature(s): HOT Effort: AVERAGE Time: 01:00

Comments:
YORK ROAD;

Comments: WINE: WAN-FU

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