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1. Heat wok over high heat. Add 1-tablespoon oil and heat until near smoking.
2. Add pork and stir-fry 1 minute. Cook until medium rare. Remove quickly. Strain pork. Set aside.
3. Carefully wipe wok. Add 2 tablespoons oil. Bring oil to a high heat again.
4. Add eggs to hot oil and scramble. Remove and set aside with pork.
5. Add garlic, ginger, and shiitake mushrooms to wok. Stir-fry until soft, about 2-3 minutes
6. Season with kosher salt and fresh ground black pepper.
7. Add cabbage, bamboo shoots, and wood ear mushrooms. Stir-fry 2 minutes.
8. Add half the hoisin-lime sauce.
9. In steamer, heat pancakes until hot.
10. Lay individual pancakes on plates and paint with hoisin lime sauce with scallion brushes.
11. Top each pancake with moo-shu pork, lay on scallion brushes and rill up.
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