Moo Shu Pork

Ingredients

• 400g pork shoulder or loin, thinly sliced into strips
• 2 tbsp soy sauce, divided
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp cornstarch
• 3 eggs, beaten
• 2 tbsp vegetable oil, divided
• 4 dried shiitake mushrooms, soaked and sliced
• 200g green cabbage, shredded
• 1 carrot, julienned
• 100g bean sprouts
• 4 scallions, sliced
• 1 tsp sugar
• 12 mandarin pancakes
• Hoisin sauce, for serving

Before you cook

• Slice the pork into thin strips.
• Toss the pork with 1 tablespoon soy sauce, the Shaoxing wine, sesame oil, and cornstarch, and let it sit for 15 minutes.
• Soak the dried shiitakes in hot water for 20 minutes, then slice thinly.
• Shred the cabbage, julienne the carrot, and slice the scallions.
• Beat the eggs in a small bowl.
• Warm the mandarin pancakes by steaming them for 5 minutes, or wrapping them in damp paper towels and microwaving for 30 seconds.

Steps

1. Heat 1 tablespoon of vegetable oil in a wok over high heat.
2. Pour in the beaten eggs and scramble them into large curds for 1 minute.
3. Transfer the eggs to a plate and set aside.
4. Add the remaining oil to the wok.
5. Add the marinated pork and stir-fry for 3 minutes, until just cooked through.
6. Transfer the pork to the plate with the eggs.
7. Add the mushrooms to the wok and stir-fry for 2 minutes.
8. Add the cabbage and carrot and stir-fry for 3 minutes, until the cabbage wilts.
9. Add the bean sprouts and scallions and stir-fry for 1 minute.
10. Return the pork and eggs to the wok.
11. Add the remaining tablespoon of soy sauce and the sugar.
12. Toss everything together for 1 minute until well combined and heated through.
13. Spread a thin layer of hoisin sauce down the center of a warm pancake.
14. Spoon some of the pork and vegetable mixture on top.
15. Fold the bottom of the pancake up and roll the sides in like a burrito.
16. Repeat with the remaining pancakes and serve immediately.