Moo Shu Pork

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons white wine
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 pound pork tenderloin , cut into thin strips
• 1.75 ounces dried shiitake mushrooms
• 0.5 cups sliced green onions
• 3 tablespoons minced garlic
• 2 tablespoons peeled and minced fresh ginger
• 1 head napa cabbage
• 3 tablespoons soy sauce
• 3 tablespoons white wine
• 0.5 teaspoons cornstarch
• 0.5 teaspoons white sugar
• 0.25 teaspoons ground black pepper
• 1 tablespoon vegetable oil , plus more if needed
• 1 teaspoon sesame oil
• 2 large eggs , beaten
• 2 tablespoons white wine
• 1 cup hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 16 frozens Chinese pancakes , thawed and warmed

Instructions

1. 1

   Gather the ingredients.

2. 2

   Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 minutes to an hour.

3. 3

   Meanwhile, pour hot water over mushrooms in a bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a bowl; set aside.

4. 4

   Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin 1-inch pieces. Finely chop green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls.

5. 5

   Combine 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper in a small bowl; set aside.

6. 6

   Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.

7. 7

   Pour beaten eggs into the hot wok, adding more vegetable oil if necessary; cook and stir until eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in mushroom mixture; cook and stir 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and 2 tablespoons of white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.

8. 8

   Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.

9. 9

   To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.