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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe we use at Chinois East West restaurant. Ingredients:
2 tablespoons vegetable oil |
1 egg, lightly beaten |
1/4 cup chicken or 1/4 cup beef or 1/4 cup pork |
1/4 cup sliced onion |
1/4 cup matchstick carrot |
1/4 cup shredded bamboo shoot |
1/4 cup dried black fungus, shredded soak until soft |
1/2 cup shredded green cabbage |
2 teaspoons oyster sauce |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 dash sesame oil |
4 menlo egg roll wraps |
Directions:
1. Preheat oil in wok. Stir fry meat until opaque (if not pre-cooked). Stir-fry egg, then add carrots and onion (and meat if precooked); cook about 30 seconds. Add remaining ingredients and stir-fry until cabbage is wilted. Wrap in to egg roll wrappers, and garnish with mushi sauce, sesame seeds, and shredded green onion.
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