Moo Shu Pork

I loved the Shitake mushrooms in this dish!

Moo Shu Pork
Ingredients
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or sake
• 1 teaspoon dark sesame oil
• 2 teaspoons cornstarch
• 1 (1 1/2-pound) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
• 10 dried shiitake mushrooms
• 1/2 cup (1-inch) sliced green onions
• 3 tablespoons minced garlic (about 12 cloves)
• 2 tablespoons minced peeled fresh ginger
• 1/4 cup dried wood ear mushrooms (about 1/4 ounce)
• 3 tablespoons rice wine or sake
• 3 tablespoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cups thinly sliced napa (Chinese) cabbage stalks
• 4 cups thinly sliced napa (Chinese) cabbage leaves
• 2 tablespoons rice wine or sake
• 1/2 cup hoisin sauce
• 1 tablespoon low-sodium soy sauce
• 16 Mandarin PancakesPreparation

Combine the first 4 ingredients in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade.
Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.

Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.

Combine 3 tablespoons rice wine and next 4 ingredients (3 tablespoons rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.

Heat 1 1/2 teaspoons vegetable oil in a wok or large nonstick skillet over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
Add 1 1/2 teaspoons vegetable oil to pan.
Add eggs; stir-fry 30 seconds or until soft-scrambled.
Add shiitake mushroom mixture; stir-fry 1 1/2 minutes.
Add cabbage stalks; stir-fry 30 seconds.
Add the wood ear mushrooms, cabbage leaves, and 2 tablespoons rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
Place pork mixture on a platter.

Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

Contributed by Becki Cutler