Classic Moo Shu Pork

• 2 tablespoons soy sauce
• 2 tablespoons white wine
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 pound pork tenderloin, cut into thin strips
• 1 3/4 ounces dried shiitake mushrooms
• 1/2 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
• 1/2 teaspoon cornstarch
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 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 pancakes, thawed and warmed

Preparation

1. 1

   Whisk 2 tablespoons soy sauce, 2 tablespoons white wine, 1 teaspoon sesame oil, and 2 teaspoons cornstarch in a bowl; add pork, coat thoroughly, and refrigerate for 30 to 60 minutes.

2. 2

   Soak mushrooms in hot water for 15 to 20 minutes; drain, pat dry, remove stems, and chop finely.

3. 3

   Combine chopped mushrooms, green onions, garlic, and ginger in a bowl.

4. 4

   Remove outer cabbage leaves; slice central stalks into 1-inch pieces and finely chop the leafy portions.

5. 5

   Mix 3 tablespoons soy sauce, 3 tablespoons white wine, 1/2 teaspoon cornstarch, sugar, and black pepper in a small bowl.

6. 6

   Heat vegetable oil and 1 teaspoon sesame oil in a wok; sauté pork until browned and cooked through, about 5 minutes, then remove to a bowl.

7. 7

   Scramble the eggs in the wok until firm; stir in the mushroom mixture, cabbage stalks, cabbage leaves, and 2 tablespoons white wine, cooking until hot.

8. 8

   Add the cooked pork and the reserved soy sauce-cornstarch mixture; stir until thickened and heated through, about 2 minutes.

9. 9

   Prepare the sauce by mixing hoisin sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.

10. 10

    Spread the hoisin mixture onto pancakes, top with the pork filling, and serve.