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By Ken Hom
Published 1995
This is a vegetarian version of a traditional Chinese favourite, Mu-Shu Pork. Here, I rely upon an unusually flavourful combination of spices, vegetables and condiments. Particularly important to this recipe are the Chinese dried wood ears and lily buds. These may be difficult to obtain but are worth the extra effort of searching for them.
Their textures and the flavours they absorb in the stir-frying are the basis for the success of the dish. When the combined ingredients are eaten