Mu Shu Pork Stir-Fry with Scrambled Egg and Wood Ear, Rolled in Pancakes

What you need

• 10 g (1/3 oz) dried wood ear mushrooms
• 300 g (10 oz) pork loin, cut into thin matchsticks
• 2 tbsp light soy sauce, divided
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 3 large eggs
• 1/2 tsp salt, divided
• 3 tbsp neutral oil, divided
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 4 scallions, whites and greens separated, thinly sliced
• 300 g (10 oz) napa cabbage, thinly shredded
• 1 tsp toasted sesame oil
• 12 thin wheat pancakes, Mandarin pancakes or small flour tortillas
• 4 tbsp hoisin sauce

Method

Restated from the original video

1. 1

   Soak the wood ear in hot water until soft, 30 min. Rinse, cut off any hard knobs and shred.

2. 2

   Toss the pork with 1 tbsp of the soy sauce, the Shaoxing wine and the cornstarch. Leave for 10 min.

3. 3

   Beat the eggs with 1/4 tsp of the salt.

4. 4

   Heat 1 tbsp of the oil in a wok over high heat. Pour in the eggs and scramble in large, soft curds until just set, about 1 min. Transfer to a plate.

5. 5

   Heat 1 tbsp of the oil in the wok. Stir-fry the pork until cooked through, no pink inside, 2-3 min. Move it to the plate with the eggs.

6. 6

   Heat the remaining 1 tbsp oil. Fry the ginger, garlic and scallion whites for 20 seconds, until fragrant.

7. 7

   Add the cabbage and wood ear and stir-fry until the cabbage wilts but still has some crunch, 3-4 min.

8. 8

   Return the pork and eggs to the wok. Add the remaining 1 tbsp soy sauce, the remaining 1/4 tsp salt, the sesame oil and the scallion greens.

9. 9

   Toss for 1 min, breaking the eggs into smaller pieces, then turn off the heat.

10. 10

    Warm the pancakes wrapped in a damp towel in a steamer or microwave until soft and pliable, 1-2 min.

11. 11

    To eat, brush a pancake with hoisin, add a spoonful of the filling and roll it up.

Imported from closetcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.