Ingredients

8 oz pork, cut into thin strips
1 tbsp Shaoxing wine
1 tsp cornstarch
1 tsp soy sauce
1/2 tsp white pepper
3 cloves garlic, minced
1 tbsp ginger, minced

1 oz dried, rehydrated wood ear fungus
2 cups green cabbage, cut thin
1 cup carrot, shredded
4 green onions, cut diagonally in slices

3 eggs, lightly beaten
2 tbsp oil

1/4 cup chicken stock
1 tsp cornstarch
1 tbsp oyster sauce
1 tsp soy sauce
1/2 tsp sesame oil

Moo shu pancakes
Hoisin sauce
Cilantro

Rehydrate the wood ear mushrooms by submerging them in hot water for 10 minutes.

Whisk together the sauce ingredients – stock, cornstarch, oyster sauce, soy sauce and sesame oil. Set aside.

In a bowl, add the julienned pork with the shaoxing wine, cornstarch, soy sauce, white pepper, garlic and ginger. Toss these together and put into a plastic bag to marinate.

Cut vegetables into thin strips, add all veggies together in a bowl and set aside.

Whisk the eggs in a small bowl. Set aside.

To start cooking:

Set your wok over high heat and heat for 2 – 3 minutes. Add 1 tbsp oil and swirl to coat. Add beaten eggs and cook for 1 minute. Carefully use a spatula to flip the egg and cook another minute. Remove from wok and put onto a plate. Cut into strips and set aside.

In your hot wok, swirl the remaining tbsp of oil and swirl to coat. Cook the pork for 2 – 3 minutes until fully cooked. Remove from wok and set aside. Add all vegetables and stir fry for 8 minutes.

Stir sauce and pour the mixture over the vegetables. Add the pork and eggs back into the wok. Stir for 2 minutes to let the sauce thicken.

Serve with a warm moo shu pancake, spread with hoisin. Add meat and vegetable mixture and top with a few cilantro leaves. Roll up like a burrito.