Crispy Pork Mu Shu

Combine 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a suitable container for mixing. Stir until the mixture is smooth and well-blended, making sure everything is fully incorporated.

Next, incorporate the pork strips into the marinade by stirring until they are thoroughly coated and evenly distributed. Refrigerate the mixture for 1 hour to allow the flavors to meld together.

Subsequently, pour hot water over the shiitake mushrooms in a suitable container for soaking. Allow them to soften and become tender, taking about 15 to 20 minutes. Once they have softened, drain the water and pat the mushrooms dry with a paper towel. Remove any hard stem pieces and finely chop the remaining mushroom parts.

Combine the softened mushrooms, green onions, garlic, and ginger in a bowl. Set this mixture aside for later use.

Remove the leaves from the Napa cabbage, and then tear the green leafy portions away from the central stalks of the leaves. Slice the stalks into thin strips, cutting them along their length. Finely chop the green leafy portions and set aside both the sliced stems and chopped leaves in separate containers.

In a small bowl, whisk together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set this mixture aside for later use.

Heat a small amount of vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat. Cook and stir the marinated pork until it is cooked through, no longer pink, and the edges have begun to brown, taking about 5 minutes. Remove the pork from the wok and transfer it to a separate container.

Pour beaten eggs into the hot wok, adding more vegetable oil if necessary. Cook and stir until the eggs are scrambled, firm, and well-broken up, taking about 2 minutes. Stir in the mushroom mixture, cooking for an additional 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, taking about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine and cook and stir until hot, taking about 1 more minute. Mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, taking about 2 minutes.

Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of the hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.