Moo Shu Pork

Instructions

1. 1

   In a bowl, combine sliced pork with 1 tablespoon soy sauce, 1 tablespoon rice wine, and cornstarch. Mix well and let marinate for 15 minutes.

2. 2

   Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and swirl to coat. Pour in beaten eggs and scramble until just set. Remove to a plate and set aside.

3. 3

   Add 1 tablespoon oil to the wok. When smoking hot, add marinated pork in a single layer. Stir-fry for 2-3 minutes until cooked through and lightly browned. Remove and set aside with eggs.

4. 4

   Add remaining 1 tablespoon oil to wok. Add ginger and garlic, stir-fry for 30 seconds until fragrant.

5. 5

   Add cabbage, shiitake mushrooms, bamboo shoots, and wood ear mushrooms. Stir-fry over high heat for 3-4 minutes until vegetables are tender-crisp.

6. 6

   Return pork and eggs to the wok. Add remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, and green onions. Toss everything together for 1-2 minutes.

7. 7

   Drizzle with sesame oil and season with salt and white pepper to taste. Remove from heat.

8. 8

   Warm the mandarin pancakes or tortillas according to package directions or steam them briefly.

9. 9

   To serve, spread hoisin sauce on each pancake, add a portion of the moo shu pork mixture, roll up, and enjoy immediately.