Moo Shu Pork With Mandarin Pancakes

Ingredients

• 0.3 teaspoon pepper black
• 1.5 pound pork loin boneless trimmed cut into 1 x 1/4-inch strips
• 0.5 teaspoon cornstarch 
• 2 teaspoons cornstarch 
• 1 teaspoon sesame oil dark
• 10  mushroom caps dried
• 0.3 ounce wood ear mushrooms dried
• 2 large eggs lightly beaten
• 2 tablespoons ginger fresh minced peeled
• 12 cloves garlic minced
• 0.5 cup green onions sliced (1-inch)
• 0.5 cup hoisin sauce 
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons soya sauce low-sodium
• 3 tablespoons soya sauce low-sodium
• 16  mandarin pancakes 
• 3 cups napa cabbage stalks chinese thinly sliced ()
• 4 cups cabbage leaves chinese thinly sliced ()
• 2 tablespoons rice wine 
• 3 tablespoons rice wine 
• 0.5 teaspoon sugar 
• 1 tablespoon vegetable oil divided

Equipment

• bowl
• frying pan
• whisk
• ziploc bags
• wok

Directions

1. Combine the first 4 ingredients in a zip-top plastic bag.
2. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally.
3. Remove pork from bag; discard marinade.
4. Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes.
5. Drain; discard mushroom stems, and thinly slice mushroom caps.
6. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
7. Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes.
8. Drain; cut mushrooms into thin slices. Set aside.
9. Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
10. Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat.
11. Add pork, and stir-fry 3 minutes.
12. Remove pork from pan.
13. Add 1 1/2 teaspoons vegetable oil to pan.
14. Add eggs; stir-fry 30 seconds or until soft-scrambled.
15. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
16. Add cabbage stalks; stir-fry 30 seconds.
17. Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute.
18. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
19. Place pork mixture on a platter.
20. Combine hoisin sauce and 1 tablespoon soy sauce.
21. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.
22. (Totals include Mandarin Pancakes)