Moo Shu Pork Crepes

Ingredients

• 1 cup button mushrooms sliced
• 1 teaspoon cornstarch 
• 10  basic crepes 
• 0.5 ounce mushroom caps dried
• 1 tablespoon cooking sherry dry
• 1 teaspoon ginger fresh grated peeled
• 1.5 cups cabbage green thinly sliced
• 1 cup green onions sliced (1-inch)
• 5 teaspoons hoisin sauce 
• 1 tablespoon soya sauce low-sodium
• 0.5 pound boned pork loin cut into 2 x 1/4-inch strips
• 1 teaspoon sugar 
• 1 teaspoon vegetable oil 
• 2 cups water boiling
• 3 tablespoons water 

Equipment

• bowl
• frying pan

Directions

1. Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender.
2. Drain the mushrooms. Rinse and slice mushrooms, and set aside.
3. Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add ginger, and saut 30 seconds.
6. Add pork mixture, and stir-fry 1 minute.
7. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes.
8. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute.
9. Remove from heat.
10. Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.