- 10 dried wood ear mushrooms*
- 2 (4-ounce) boneless pork loin chops, trimmed
- 1 1/2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons peanut or vegetable oil, divided
- 2 large eggs, lightly beaten
- 1 cup shredded napa cabbage
- 1 (8-ounce) can bamboo shoots, drained and chopped
- 1/2 cup sliced fresh mushrooms
- 2 green onions, cut into 1-inch pieces
- 9 moo shu pancakes
- 1/4 cup hoisin sauce
How to Make It
Soak wood ear mushrooms in hot water to cover 15 minutes or until soft; drain and slice. Set aside.
Freeze pork chops 30 minutes or until firm. Remove from freezer, and cut into 1/8-inch-thick strips. Toss with cornstarch and soy sauce; set aside.
Heat 1 tablespoon oil in a large skillet or wok at medium-high heat 2 minutes. Add eggs; stir-fry 1 minute or until done. Remove eggs from wok.
Add remaining 1 tablespoon oil to skillet, and heat over medium-high heat 2 minutes. Add pork, and stir-fry 3 to 4 minutes or until done. Add wood ear mushrooms, cabbage, bamboo shoots, and fresh mushrooms. Stir-fry 2 to 3 minutes. Add eggs and green onions, and stir-fry 30 seconds. Spoon evenly down center of each pancake; roll up. Serve with hoisin sauce.
*1 cup sliced fresh mushrooms may be substituted for wood ear mushrooms; omit soaking.