Mu Shu Pork and Mandarin Pancakes

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon hoisin sauce
• 1/2 lb boneless lean pork, shaved into very thin bite sized pieces
• 4 dried black mushrooms or 8 button mushrooms
• 2 cups finely-shredded napa cabbage
• 1 carrot, julienned
• 3 scallions, white and light green parts, slivered
• 1 cup bean sprouts
• 3 tablespoons peanut oil
• 2 eggs, lightly beaten with
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 3 teaspoons freshly-grated ginger
• 3 tablespoons chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• hoisin sauce
• Mandarin pancakes (either purchased or make your own, see Mandarin Pancakes)

Directions

1. 1

   Combine soy sauce, sherry and hoisin sauce in a bowl.

2. 2

   Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.

3. 3

   Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).

4. 4

   Drain and thinly slice.

5. 5

   Set aside on a plate, along with the cabbage, carrot and scallions.

6. 6

   Heat a wok or large skillet over medium-high heat.

7. 7

   Add 1 tablespoon of the peanut oil and swirl to coat.

8. 8

   Pour in the eggs, swirling and tilting the wok to form a thin film.

9. 9

   Cook just until the eggs are set and feel dry on top, about 1 minute.

10. 10

    Transfer to a platter, let cool slightly and cut into 1 inch strips.

11. 11

    Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.

12. 12

    Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.

13. 13

    Add the pork and stir-fry until lightly browned, about 2 minutes.

14. 14

    Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.

15. 15

    Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.

16. 16

    Add egg strips and mix well.

17. 17

    To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.

18. 18

    Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.