4 tablespoons groundnut oil (peanut)
2 eggs, lightly beaten
1 clove garlic, crushed and finely chopped
1 tablespoon freshly grated ginger
9 ounces skinless chicken breasts, diced
1 tablespoon Shaohsing rice wine or dry sherry
2 dried Chinese, shiitake or porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely diced
1 small carrot, diced
2 ounces gherkins or preserved mustard greens, finely diced, or zucchinis
2 ounces dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped, or fresh shiitake or chestnut mushrooms, diced
4 ounces canned bamboo shoots, drained and diced
Handful dry-roasted peanuts
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 to 3 pinches freshly cracked white pepper
12 small iceberg lettuce leaves or 12 small wheat flour pancakes*, steamed in a bamboo steamer for 5 to 6 minutes, for garnish
*Can be purchased at your local Chinese restaurant. Mu shu stir-fried pork originates from the north of China, and was originally a stir-fried dish of finely chopped pork and Chinese cabbage that was served stuffed in wheat flour pancakes or soft steamed wheat flour buns. I have decided to vary the dish and instead use tinned bamboo shoots, diced chicken, crunchy wood ear mushrooms and dry-roasted peanuts. Serve with ready bought wheat flour pancakes or buy an iceberg lettuce and use the leaves as 'wraps' for the chicken. Instead of the mustard greens or gherkins, you could use courgettes they won't have the same intense flavour, but will give texture.
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