Ingredients

• 1 teaspoon cooking oil
• 1 egg , beaten
• 5 ounces pork tenderloin , sliced into thin strips
• 1 dash salt
• 1 dash ground black pepper
• 1 dash ground Sichuan pepper
• 0.5 ounces dried cloud ear mushrooms
• 1 ounce bean thread noodles
• 1 tablespoon sesame oil
• 1 teaspoon oyster sauce
• 1 tablespoon soy sauce
• 1 bunch scallions , cut into 3/4-inch lengths
• 0.33 cups shredded napa cabbage

Instructions

1. 1 Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
2. 2 Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
3. 3 Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
4. 4 Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
5. 5 Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
6. 6 Place scallions, cabbage, and cooked egg in individual serving dishes.
7. 7 Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
8. 8 Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
9. 9 Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Nutrition per serving