MU SHU PORK

Ingredients :

1/3 cup dried tiger lily buds
4 dried black mushrooms
6 dried cloud ears
2 ½ tbsps cooking oil
2 eggs, lightly beaten
1 tsp minced garlic
½ lb boneless pork, julienned
4 cups finely shredded cabbage
1 small carrot, cut into 1-inch slivers
2 green onions, cut into 1-inch slivers
½ cup chicken broth
2 tbsps soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 ½ tsps cornstarch dissolved in 1 tbsp water
about 16 Mandarin pancakes, heated
Hoisin sauce

Method :

In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until softened, about 20 minutes; drain. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems. Thinly slice mushroom caps and cloud ears. Place a non-stick frying pan over medium heat until hot. Brush with ½ tsp cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips. Place a wok over high heat until hot. Add remaining cooking oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add pork; stir-fry until lightly browned, about 2 minutes. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth. Stir-fry until vegetables are tender-crisp, about 2 minutes. Stir in soy sauce, wine and sesame oil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well. Place meat-vegetable mixture on a serving plate. Place Mandarin pancakes and a small bowl of hoisin sauce along side. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on pancake. Wrap like a burrito.