Chinese Mu Shu Pork

Instructions

1. Marinate the pork
   In a medium bowl, combine the pork strips with 1 tablespoon soy sauce, rice wine, and cornstarch. Mix well to coat the meat evenly and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the eggs
   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and swirl to form a thin layer. Cook until set, about 1-2 minutes. Flip and cook briefly on the other side. Remove from wok, cool slightly, then cut into thin strips. Set aside.
3. Stir-fry the vegetables
   Add 1 tablespoon of oil to the same wok over high heat. Add the garlic and ginger, stir-fry for 30 seconds until fragrant. Add the cabbage, wood ear mushrooms, and shiitake mushrooms. Stir-fry for 3-4 minutes until the vegetables are softened but still crisp. Transfer to a plate.
4. Cook the pork
   Heat the remaining tablespoon of oil in the wok. Add the marinated pork and stir-fry for 2-3 minutes until the pork changes color and is nearly cooked through.
5. Combine all ingredients
   Return the cooked vegetables to the wok with the pork. Add the remaining 2 tablespoons of soy sauce, hoisin sauce, and sesame oil. Stir in the egg strips and green onions. Toss everything together and stir-fry for another 1-2 minutes until well combined and heated through.
6. Warm the pancakes
   While the filling is cooking, warm the Mandarin pancakes or flour tortillas according to package instructions, or warm them in a steamer for 2-3 minutes, or in a microwave covered with a damp paper towel for 30 seconds.
7. Serve
   To serve, spread a thin layer of hoisin sauce on each pancake, add a spoonful of the mu shu pork mixture, and roll up like a burrito or fold in half like a taco. Serve immediately while still warm.