1/4 pound Pork, shredded
1 tablespoon Cornstarch
1 tablespoon Wine or Sherry
3 Egg whites, beaten
1 Tb oil
1 Garlic clove, minced
1 cup Chinese cabbage, shredded
2 Green onions, shredded
1/2 cup Bamboo shoots, minced
1/2 cup Mushrooms, sliced
1 carrot, grated
1 cup Hoisin sauce
1 tablespoon Soy sauce
1/2 teaspoon Sugar
1 recipe mu shu pancakes(below)
Marinate pork 30 minutes in cornstarch, sherry and enough beaten egg white to moisten it. Heat wok, add oil. Stirfry pork and slightly beaten egg whites stirring so pieces separate. Remove from wok. Lightly brown garlic. Add all vegetables, stir frying until just cooked, about 3-4 min.
Return meat and eggs to vegetables, add 2 teaspoon hoisin sauce, soy sauce, and sugar. Combine well. Spread each Chinese pancake with hoisin sauce. Add a good 2 T of filling to bottom 1/2 of each pancake and roll up like crepes. Serve.
Mu Shu Pancakes
From The Yan Can Cook Book by Martin Yan
2 cups flour, sifted
3/4 cup hot water
1 teaspoon sesame oil
extra oil to brush pancake
extra flour for rolling board
Combine ingredients and knead until smooth. Separate into 16-20 portions and roll out into thin pancakes 6-7 inches in diameter. Cook two pieces at a time. Brush one pancake lightly with sesame oil. Place another pancake on top and press lightly just to join. Brown each side in a teflon pan without oil at medium heat. Remove from heat and throw on counter top. It should break into the two original pancakes.