1 pound pork, julienned
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
2 cups shredded white cabbage
3/4 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
3/4 cup wood ear mushrooms, julienned (rehydrated)
1 cup hoisin-lime sauce
3 eggs, beaten lightly
1 bunch scallions, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through white part. Immediately submerge in ice water and they will fan out, becoming "brushes")
4-6 chinese pancakes, steamed hot
Kosher salt and freshly cracked black pepper
Canola or grapeseed oil to cook
- In a wok filled with 1 cup oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.
- Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.
- With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.
- Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.
- Add back the pork and eggs.
- Add half of the hoisin-lime and check for flavor.
- Meanwhile, in a steamer, heat the pancakes until hot.
- Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.