Mushi Pork

3 tbsp peanut oil
2 cloves garlic, minced
3/4 lb pork tenderloin, cut into thin strips
7 or 8 dried shitaki mushrooms, rehydrated and cut into thin strips
1/2 Napa cabbage, thinly shredded
1 carrot, thinly shredded
2 green onions, cut into 1" pieces
3/4 cup chicken broth
3 eggs, beaten then cooked into a thin omelet, then shredded
3/4 tsp salt
2 tbsp soy sauce
1/2 tsp sugar
1 tsp sesame oil
1/4 tsp white pepper
1 tsp cornstarch mixed with 2 tsp water

Hoisin sauce
Flour pancakes, warmed (recipe to follow)



Heat wok until smoking. Add peanut oil and garlic and cook for a few seconds. Add pork and stir-fry for 1-1/2 minutes. Add mushrooms, cabbage, carrot, green onion and broth. Cook and stir for 2 minutes. Add shredded omelet, salt, soy sauce, sugar, sesame oil, white pepper and cornstarch slurry. Cook until sauce is thick and clear. Move to bowl or platter.



To serve, spread a thin layer of hoisin sauce over a pancake, fill with pork mixture and wrap like a burrito. Eat and enjoy!!

Flour Pancakes:
2 cups all purpose flour
3/4 cups hot water
1 tsp sesame oil
sesame oil to brush pancake

Combine ingredients and knead until smooth. Divide dough into 16 portions. Roll into thin pancakes. Brush one pancake lightly with sesame oil, top with another pancake and press gently. Cook each side in a teflon pan without oil at medium heat. Remove from heat and pull apart into two separate pancakes. Wrap and keep warm while cooking other pancakes.