Instructions

• Preparation for Mu Shu Pork:
• Rehydrate the Wood Ear Fungus in water.
• Shred the cabbage, pork, carrots, and celery into thin strips.
• Beat the eggs in a bowl and set aside.
• Mix cornstarch and slat with water to make a slurry. Add pork and mix well for 20-30 seconds for tenderness.
• Prepare the Chinese pancakes according to package instructions.
• Beat eggs with a bit of salt until foamy, set aside.
• Cooking Mu Shu Pork:
• Heat cooking oil in a wok or large skillet over medium-high heat.
• Stir-fry the pork until cooked through, then remove from the pan.
• Add more oil to the pan and stir-fry the vegetables until tender-crisp.
• Push the vegetables to the side of the pan and pour in the beaten eggs, scrambling until cooked.
• Return the pork to the pan and mix everything together.
• Add salt, chicken bouillon/MSG, oyster sauce, and Hoisin sauce to the pan, stirring well.
• Assembling Mu Shu Pork:
• Serve the Mu Shu Pork mixture in the Chinese pancakes, first giving them a liberal coating of Hoisin sauce, then rolling them up like a burrito.