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1
Combine soy sauce, sherry and hoisin sauce in a bowl.
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2
Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
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3
Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
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4
Drain and thinly slice.
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5
Set aside on a plate, along with the cabbage, carrot and scallions.
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6
Heat a wok or large skillet over medium-high heat.
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7
Add 1 tablespoon of the peanut oil and swirl to coat.
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8
Pour in the eggs, swirling and tilting the wok to form a thin film.
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9
Cook just until the eggs are set and feel dry on top, about 1 minute.
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10
Transfer to a platter, let cool slightly and cut into 1 inch strips.
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11
Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
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12
Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
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13
Add the pork and stir-fry until lightly browned, about 2 minutes.
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14
Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
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15
Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
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16
Add egg strips and mix well.
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17
To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
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18
Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
