Mu Shu Pork (Or Shrimp)

• 12 lb boneless pork loin, cut into 1x1/8x1/8 strips or 1 lb shrimp
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 13 cup water
• 1 tablespoon cornstarch
• 12 teaspoon chicken flavor instant bouillon
• 1 tablespoon margarine or 1 tablespoon butter
• 3 eggs, beaten
• 1 cup thinly sliced napa cabbage
• 12 cup fresh bean sprout
• 12 cup chopped fresh mushrooms
• 2 green onions, halved lengthwise and cut into 1-inch pieces
• 8 teaspoons hoisin sauce
• 8 (7 inch) flour tortillas

1. In medium bowl, combine pork strips, (or shrimp), sherry, sugar and soy sauce; mix well.
2. Refrigerate at least 1/2 hour or up to 6 hours.
3. In small bowl, combine water, cornstarch and bouillon; blend well.
4. Set aside.
5. Melt margarine in large skillet or wok over medium-high heat.
6. Add eggs; cook 2 to 3 minutes or until firm, turning once.
7. Remove eggs from skillet; cut into thin strips.
8. Add pork/shrimp mixture to skillet; cook and stir 2 to 3 minutes or until no longer pink.
9. Add cabbage, bean sprouts and mushrooms; cook and stir 1 minute or until crisp-tender.
10. Add cornstarch mixture to skillet; cook and stir until thickened and bubbly.
11. Add eggs and onions to skillet; stir gently to combine.
12. Remove from heat.
13. Spread 1 tsp hoisin sauce on each tortilla.
14. Top each with about 1/2 cup of the mu shu mixture.
15. Roll up and serve immediately.

pork loin, sherry, sugar, soy sauce, water, cornstarch, chicken flavor, margarine, eggs, cabbage, fresh bean sprout, mushrooms, green onions, hoisin sauce, flour tortillas

Taken from www.food.com/recipe/mu-shu-pork-or-shrimp-318172 (may not work)