Mu Shu Pork in Pancakes

• 8 ounces pork loin or pork butt, trimmed, and cut into thin match-stick strips
• 2 tablespoons rice wine or dry vermouth
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1/4 cup vegetable oil
• 3 large eggs, beaten
• 2 cups thinly sliced bok choy
• 1/2 cup finely chopped green onions
• 1 cup fresh bean sprouts
• 1/2 cup bamboo shoots (rinsed and well drained if canned)
• 4 ounces wood ear or baby chanterelle mushrooms, stems trimmed and thinly sliced
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• Hoisin Sauce
• Mandarin Pancakes, recipe follows
• 2 cups all purpose flour
• 1 cup boiling water
• About 3 tablespoons sesame oil

1. In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger.
2. Cover and marinate, refrigerated, for 2 to 4 hours.
3. In a large wok or saute pan heat 2 tablespoons of the oil over medium-high heat.
4. Add the eggs and quickly scramble.
5. Remove the set eggs from the pan and set aside.
6. Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips.
7. Stir fry over high heat until browned and cooked through, about 3 minutes.
8. Remove from the pan and set aside.
9. Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes.
10. Return the pork to the pan and stir to mix well and heat through.
11. Add the eggs and mix well.
12. Remove from the heat and place in a decorative bowl.
13. To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce.
14. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
15. In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
16. When cool enough to handle, work the dough on a lightly floured surface until smooth.
17. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
18. Place the sesame oil in a small bowl.
19. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
20. Cut into rounds with a 3-inch cutter.
21. With your fingers, daub a small amount of oil on top of 1 round.
22. Place another round on top and press together.
23. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
24. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
25. Heat a large non-stick skillet over medium heat.
26. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
27. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
28. Wrap in foil until ready to use, or refrigerate.
29. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.)
30. Yield: Makes about 20 to 24 pancakes

pork loin, rice wine, soy sauce, sesame oil, cornstarch, garlic, fresh ginger, vegetable oil, eggs, choy, green onions, fresh bean sprouts, bamboo shoots, wood, garlic, soy sauce, sugar, hoisin sauce, mandarin, flour, boiling water, sesame oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mu-shu-pork-in-pancakes-recipe.html (may not work)