1 (8 ounce) can bamboo shoots, drained and cut into 1/4-inch
1/4 cup water
3 tablespoons soy sauce
1 clove garlic,
1 teaspoon sugar
1 tablespoon cold water
2 scallions (with tops), cut diagonally into 1/4-inch
2 cups all-purpose
3/4 cup boiling water
1/4 teaspoon salt
Prepare Mandarin Pancakes.
Cut pork into 2
x 1/8-inch slices. Stack slices; cut lengthwise into strips. Mix
2 teaspoons soy sauce and 1 teaspoon cornstarch in nonreactive bowl;
stir in pork. Cover and refrigerate 30 minutes.
in warm water until soft, about 30 minutes.
remove and discard stems; cut caps into thin slices.
1 tablespoon oil in 10-inch skillet or wok until hot. Mix eggs and
salt. Cook eggs until firm, turning once. Remove eggs; cut into
Heat 2 tablespoons oil in skillet until hot.
Cook and stir pork in oil until no longer pink. Add mushrooms, bamboo
shoots, 1/4 cup water, 3 tablespoons soy sauce, garlic and sugar.
Heat to boiling. Mix 1 tablespoon water and 1 teaspoon cornstarch;
stir into pork mixture. Cook and stir until thickened, about 1 minute.
Add egg strips and scallions; cook and stir 30 seconds.
pork filling into serving bowl; arrange hot pancakes on platter.
To serve, unfold each pancake and spoon about 1/4 cup filling
down center. Roll up; fold one end over to contain filling.
Mandarin Pancakes: Mix flour, water and salt until dough holds together, adding
2 tablespoons water if necessary; shape into a ball. Knead on lightly
floured board until smooth, about 8 minutes. Shape dough into 9-inch
roll; cut into 1-inch slices. Cut each slice into halves. Cover
pieces of dough with plastic wrap to prevent drying. Shape each
piece of dough into a ball; flatten slightly. Roll each ball into
a 3-inch circle on lightly floured surface. Brush top of one circle
with oil; top with another circle. Roll each double circle into
6- or 7-inch circle on lightly floured surface. Stack circles between
pieces of wax paper to prevent drying. Repeat with remaining pieces
Heat skillet over medium heat until warm. Cook
one circle at a time in ungreased skillet, turning frequently, until
pancake is blistered by air pockets and becomes slightly translucent,
about 2 minutes. Do not brown or overcook, or pancake will become
brittle. Carefully separate into 2 pancakes. Fold each pancake into
fourths, keeping covered. Repeat with remaining pancakes. Reheat
pancakes by placing on heat-proof plate or rack in steamer. Cover
and steam over boiling water 10 minutes.