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1
Place dried mushrooms and wood ears in small bowl and cover with hot water; let stand 30 minutes.
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2
Combine marinade ingredients in large bowl; add pork and stir to coat; let stand 30 minutes.
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3
Drain and squeeze excess water out of mushrooms and wood ears; cut off and discard mushroom stems and cut caps into thin slices. Pinch out hard nobs from center of wood ears and discard; cut wood ears into thin strips.
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4
Omelet: heat oil in small nonstick skillet over medium high heat. Add the eggs and tilt skillet to cover bottom. Cook just until egg is set. Loosen edges, turn omelet over and cook the other side five seconds; remove from skillet. When omelet is cool, cut crosswise into 1/8-inch wide strips.
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5
Combine all flavoring sauce ingredients in a small bowl and mix well.
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6
Stir-Fry: Heat oil in wok or large skillet over high heat; add ginger and stir once; add pork and stir-fry until meat is no longer pink, about two minutes. Add mushrooms, wood ears, bamboo shoots, carrot and broth; stir and toss two minutes. Add bean sprouts and stir-fry one minute.
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7
Stir flavoring sauce; pour into wok and cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips and green onions.
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8
To serve, spread about two teaspoons hoisin sauce on each pancake. Spoon one-eighth of the pork mixture down center and roll up.
