Name: Moo Shu Pork
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 8
Cuisine: Chinese
Ingredients: 2 tablespoons soy sauce; 2 tablespoons white wine; 1 teaspoon sesame oil; 2 teaspoons cornstarch; 1 pound pork tenderloin, cut into thin strips; 1.75 ounces dried shiitake mushrooms; 0.5 cup sliced green onions; 3 tablespoons minced garlic; 2 tablespoons peeled and minced fresh ginger; 1 head napa cabbage; 3 tablespoons soy sauce; 3 tablespoons white wine; 0.5 teaspoon cornstarch; 0.5 teaspoon white sugar; 0.25 teaspoon ground black pepper; 1 tablespoon vegetable oil, plus more if needed; 1 teaspoon sesame oil; 2 large eggs, beaten; 2 tablespoons white wine; 1 cup hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 16 frozen Chinese moo shu pancakes, thawed and warmed

1 Gather the ingredients.

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 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 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 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 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 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 Mix hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined.

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.