Moo Shu Pork
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Ingredients
2 servings
2 tablespoonstoasted sesame oil
¼ cupsweet bean paste
2 teaspoonssoy sauce
2 teaspoonssugar
2 tablespoonsmild rice wine
such as sake
1 teaspoonsugar
4 ouncesboneless pork tenderloin
or beef or pressed bean curd
½ teaspoonfine sea salt
¼ cupdried wood ear fungus
shredded, often sold as “black fungus” or 3 fresh wood ears
¼ cupdried daylily
flowers, peeled and julienned
6 tablespoonstoasted sesame oil
or peanut or vegetable oil, divided
2cloves garlic
minced
3eggs
large, lightly beaten
1bamboo shoot
large, fresh, winter, peeled, blanched and julienned, or frozen and defrosted, julienned
2green onions
trimmed to 1 1/2-inch lengths and cut into thin shreds
8wheat wrappers
thin, warmed
Instructions
View on cooking.nytimes.com
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