Mushu Pork

• 12 oz. boneless pork loin, cut into thin strips
• 2 tbsp. dark soy
• Oil for wok
• 1/2 cup sliced shiitake mushroom caps
• 1/4 cup coarsely chopped water chestnuts
• 1/4 cup sliced bamboo shoots
• 1/2 cup water
• 2 tbsp. soy sauce
• 1 tbsp. dry sherry
• 1 tbsp. cornstarch
• 1 tsp. sugar
• 1 tsp. pepper
• 1/2 cup bean sprouts
• 2 tbsp. minced green onions
• 2 tbsp. minced fresh ginger
• 10 moo shu pancakes
• Hoisin sauce

1. Toss the pork with dark soy.
2. Heat 1 tablespoon of oil in a wok over high heat.
3. Add the pork and stir-fry for 1 minute.
4. Add the shiitakes, cook for 1 more minute.
5. Add the water chestnuts, and bamboo shoots, cook for 3 minutes.
6. Combine the water, soy sauce, dry sherry, cornstarch, sugar, and pepper, work into a smooth paste.
7. Add to the wok, stir to completely coat.
8. Cook for 2 minutes.
9. Remove from the heat.
10. Add the bean sprouts, green onions, and ginger.
11. Brush your pancakes with a little hoisin.
12. Fill with the pork and vegetables.
13. Roll up and serve.

pork loin, dark soy, shiitake mushroom, water chestnuts, bamboo shoots, water, soy sauce, sherry, cornstarch, sugar, pepper, bean sprouts, green onions, fresh ginger, pancakes, hoisin sauce

Taken from www.foodgeeks.com/recipes/821 (may not work)