Mu Shu Pork

Ingredients

• 1 lb pork loin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 2 eggs
• 4 cups cabbage, shredded
• 4 oz shiitake mushrooms, sliced
• 1 cup carrots, julienned
• 8 oz bamboo shoots, julienned
• 4 scallions, sliced
• 2 tbsp vegetable oil
• ½ cup hoisin sauce
• 12 Mandarin pancakes

Steps

1. Slice pork loin into thin strips and marinate with 1 tbsp soy sauce, rice vinegar, sesame oil, and cornstarch for 15 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Scramble eggs, remove, and set aside. Add remaining oil, then stir-fry marinated pork until cooked through; remove and set aside.
3. Add ginger and garlic to the skillet, stir-fry for 30 seconds until fragrant. Add shredded cabbage, mushrooms, carrots, and bamboo shoots; stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. Return cooked pork and scrambled eggs to the skillet with the vegetables. Add remaining 1 tbsp soy sauce and half of the hoisin sauce; toss to combine.
5. Warm Mandarin pancakes according to package directions (steaming or microwaving works well).
6. Spread a thin layer of hoisin sauce on each warm pancake, then fill with the mu shu pork mixture. Roll up and serve immediately.