MU SHU PORK

1/3 cup dried tiger lily buds
4 dried black mushrooms
6 dried cloud ears
2 ½ tbsps cooking oil
2 eggs, lightly beaten
1 tsp minced garlic
½ lb boneless pork, julienned
4 cups finely shredded cabbage
1 small carrot, cut into 1-inch slivers
2 green onions, cut into 1-inch slivers
½ cup chicken broth
2 tbsps soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 ½ tsps cornstarch dissolved in 1 tbsp water
about 16 Mandarin pancakes, heated
Hoisin sauce

1. In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until softened, about 20 minutes; drain.
2. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems.
3. Thinly slice mushroom caps and cloud ears.
4. Place a non-stick frying pan over medium heat until hot.
5. Brush with ½ tsp cooking oil.
6. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute.
7. Turn over and cook for 5 seconds; remove from pan.
8. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips.
9. Place a wok over high heat until hot.
10. Add remaining cooking oil, swirling to coat sides.
11. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.
12. Add pork; stir-fry until lightly browned, about 2 minutes.
13. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth.
14. Stir-fry until vegetables are tender-crisp, about 2 minutes.
15. Stir in soy sauce, wine and sesame oil.
16. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
17. Toss in egg strips and mix well.
18. Place meat-vegetable mixture on a serving plate.
19. Place Mandarin pancakes and a small bowl of hoisin sauce along side.
20. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on pancake.
21. Wrap like a burrito.