Moo Shu Pork Crepes

Ingredients

• 1 (0.5-ounce) package dried wood ear mushrooms or shiitake mushrooms
• 2 cups boiling water
• 1/2 pound boned pork loin, cut into 2 x 1/4-inch strips
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon vegetable oil
• 1 teaspoon grated peeled fresh ginger
• 1 1/2 cups thinly sliced green cabbage
• 3 tablespoons water
• 1 cup sliced button mushrooms
• 1 cup (1-inch) sliced green onions
• 5 teaspoons hoisin sauce
• 10 Basic Crepes

Preparation

1. Combine dried mushrooms and boiling water in a bowl; cover and let stand for 30 minutes or until tender. Drain the mushrooms. Rinse and slice mushrooms, and set aside.
2. Combine the pork and the next 4 ingredients (pork through sugar) in a small bowl. Cover and marinate in refrigerator for 30 minutes.
3. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, and sauté 30 seconds. Add pork mixture, and stir-fry 1 minute. Add cabbage and 3 tablespoons water, and stir-fry 2 minutes. Add wood ear mushrooms, button mushrooms, and green onions; stir-fry 1 minute. Remove from heat.
4. Spread 1/2 teaspoon hoisin sauce over each crepe. Spoon about 1/3 cup pork mixture on lower third of each crepe. Fold in edges of crepes; roll up.