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Cut pork into matchstick pieces. Cut onions into 2 inch lengths ,
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then cut the strips into shreds. Heat wok or large deep skillet over
|
high heat. Add 1 tablespoon of oil, swirl to coat bottom and side.
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Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until
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just wilted; remove to large bowl. Reheat pan; add 2 more tablespoon
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oil. Add eggs, swirling pan to spread out into thin layer. COok until
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firm, breaking eggs up into small pieces. Remove to bowl with
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vegetables. Reheat pan; add sesame seeds and remaining oil. Add pork;
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stir-fry until browned and thoroughly cooked. Add soy, salt and
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sugar. Return vegetable-egg mixture to pan. Stir-fry until heated.
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Serve with mandarin pancakes. Have each person add about a tablespoon
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of filling to their own pancakes, adding a dab of hot mustard, oyster
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or plum sauce or dipping sauce (from wonton recipe). Fold pancake in
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half like soft taco, or roll it up, folding over one end to hold in
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the juices. Eat with fingers.
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