Recipe

Mu Shu Pork In Pancakes

Ingredients

1/4 cup vegetable oil
3 large eggs, beaten
2 cups thinly sliced bok choy
1/2 cup finely chopped green onions
1 cup fresh bean sprouts
1/2 cup bamboo shoots (rinsed and well drained if canned)
4 ounces wood ear or baby chanterelle mushrooms, stems trimmed and thinly sliced
1 teaspoon minced garlic
2 tablespoons soy sauce
1 teaspoon sugar
Hoisin Sauce
Mandarin Pancakes
MARINADE:
8 ounces pork loin or pork butt, trimmed, and cut into thin match-stick strips
2 tablespoons rice wine or dry vermouth
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.
In a large wok or sauté pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.
Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside. Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.
To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.