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Ingredients

• ✓ moo shu pancake
• garlic
• soy sauce
• sake
• ginger
• hoisin sauce
• napa cabbage
• scallion
• soy sauce
• oyster sauce
• sesame oil
• bean thread noodle
• cloud ear mushroom
• sichuan pepper
• black pepper
• salt
• pork tenderloin
• egg
• cooking oil

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.

By IBNSHISHA

Ingredients

• ✓ moo shu pancake
• sesame oil
• soy sauce
• hoisin sauce
• white wine
• egg
• sesame oil
• vegetable oil
• black pepper
• white sugar
• cornstarch
• white wine
• soy sauce
• napa cabbage
• ginger
• garlic
• green onion
• shiitake mushroom
• pork tenderloin
• cornstarch
• sesame oil
• white wine
• soy sauce

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.

By Lindsay