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1
In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger.
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2
Cover and marinate, refrigerated, for 2 to 4 hours.
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3
In a large wok or saute pan heat 2 tablespoons of the oil over medium-high heat.
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4
Add the eggs and quickly scramble.
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5
Remove the set eggs from the pan and set aside.
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6
Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips.
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7
Stir fry over high heat until browned and cooked through, about 3 minutes.
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8
Remove from the pan and set aside.
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9
Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes.
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10
Return the pork to the pan and stir to mix well and heat through.
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11
Add the eggs and mix well.
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12
Remove from the heat and place in a decorative bowl.
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13
To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce.
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14
Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
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15
In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
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16
When cool enough to handle, work the dough on a lightly floured surface until smooth.
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17
Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
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18
Place the sesame oil in a small bowl.
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19
Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
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20
Cut into rounds with a 3-inch cutter.
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21
With your fingers, daub a small amount of oil on top of 1 round.
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22
Place another round on top and press together.
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23
Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
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24
Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
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25
Heat a large non-stick skillet over medium heat.
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26
Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
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27
Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
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28
Wrap in foil until ready to use, or refrigerate.
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29
(To reheat, place in a steamer insert and steam, covered, for 5 minutes.)
