Ingredients

Method

In a medium bowl, combine the sliced pork, 1 tablespoon of soy sauce, and cornstarch. Mix well and let the pork marinate for 10-15 minutes.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger, and cook for 30 seconds, or until fragrant.

Add the marinated pork to the skillet and stir-fry for 2-3 minutes, or until browned and cooked through. Remove the cooked pork from the skillet and set it aside.

In the same skillet, add another tablespoon of vegetable oil. Add the Napa cabbage, carrots, bell peppers, bamboo shoots, and shiitake mushrooms. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

Push the vegetables to the side of the skillet and pour the beaten eggs into the center. Cook the eggs, stirring constantly, until they are scrambled and cooked through. Mix the scrambled eggs with the vegetables.

Return the cooked pork to the skillet with the vegetables and eggs. Add the remaining 1 tablespoon of soy sauce and stir-fry for an additional 1-2 minutes, or until everything is well combined and heated through.

Warm the Chinese pancakes according to the package instructions.

To serve, spread a thin layer of hoisin sauce on a warm Chinese pancake, then add a spoonful of the Moo Shu Pork mixture. Fold the pancake around the filling and enjoy.