This dish has long been one of my favorites when eating in a nice Chinese restaurant, so I decided to get a recipe and perhaps put in a few changes to please my sweetheart Peggy as well as myself. I hope you make this Moo Shu Pork too ... I am sure you will love it. We really chowed down and this is now one of our favorites.

Ingredients: (makes 3 servings)

1 pound of pork tenderloin, julienned

4 tablespoons of canola oil, divided use

2 eggs, beaten

1 cup of shiitake (or other) mushrooms, stems removed, thinly sliced

3 cups of shredded cabbage

1 clove of garlic, minced

1 tablespoon of light soy sauce

1 tablespoon of dark soy sauce

2 tablespoons of hoisin sauce

1 teaspoon of sesame oil

1 teaspoon of honey

2 teaspoons of cornstarch

sea salt and pepper to taste

1/2 cup of scallions, divided, cut into 1/4 inch pieces (white and green parts)

For serving: Warmed flour tortillas or mandarin pancakes, sliced scallions, hoisin sauce, chili oil

Directions:

Whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water in a small bowl, then whisk in the cornstarch until the mixture is smooth.

Heat 1 tablespoon of canola oil in a wok over high heat until it is lightly smoking. Add the eggs at the edge of the oil slowly and let the liquid eggs flow across the oil as they fry. Season the eggs to taste with sea salt and pepper.

Cook, undisturbed, until a flat omelet forms, about 30 seconds to one minute. Carefully flip the eggs and cook them on the other side until they are done, about 1 minute more.

Remove the eggs from the wok, put them on a plate and cut them into 1/2" wide x 2" long strips. Cover the egg strips to keep them warm.

Heat 2 tablespoon of canola oil in the wok on high heat until it is lightly smoking.

Add the pork pieces and stir fry, until they are light brown and cooked through, about 3 minutes. Season the meat with sea salt and pepper. Remove the pork from the wok and put it on the plate with the eggs. Cover the plate to keep the contents warm.

Add one tablespoon of canola oil to the wok and heat it on high heat until it starts to smoke.

Add the cabbage and mushrooms to the wok and stir fry for 3 minutes or until the mushrooms are tender and the cabbage is wilted.

Add the minced garlic to the wok.

Set the heat to medium and then return the pork and the egg strips to the wok. Put in half of the scallion pieces and then stir fry for one minute to mix everything.

Stir the sauce to get the cornstarch evenly mixed with the rest of the ingredients.

Add the sauce to the wok, stirring to mix it in with the other ingredients. Turn the heat to high. Stir fry for about one minute or just until the sauce starts to thicken.

Serve the Moo Shu Pork with warmed soft flour tortillas or mandarin pancakes, plus extra hoisin sauce and the remaining sliced scallions and chili oil.

Enjoy!