Marinade:
8 ounces pork loin or pork butt, trimmed, and cut into thin match-stick strips
2 tablespoons rice wine or dry vermouth
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

1/4 cup vegetable oil
3 large eggs, beaten
2 cups thinly sliced bok choy
1/2 cup finely chopped green onions
1 cup fresh bean sprouts
1/2 cup bamboo shoots (rinsed and well drained if canned)
4 ounces wood ear or baby chanterelle mushrooms, stems trimmed and thinly sliced
1 teaspoon minced garlic
2 tablespoons soy sauce
1 teaspoon sugar
Hoisin Sauce
Mandarin Pancakes, recipe follows

Cooking Recipe:

In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.

In a large wok or saute pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.

Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside. Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.

To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.

Mandarin Pancakes:
2 cups all purpose flour
1 cup boiling water
About 3 tablespoons sesame oil

In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter. When cool enough to handle, work the duogh on a lightly floured surface until smooth. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.

Place the sesame oil in a small bowl. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness. Cut into rounds with a 3-inch cutter. With your fingers, daub a small amount of oil on top of 1 round. Place another round on top and press together. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining duogh .

Heat a large non-stick skillet over medium heat. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes. Wrap in foil until ready to use, or refrigerate. (To reheat, place in a steamer insert and steam, covered, for 5 minutes.)

Yield: Makes about 20 to 24 pancakes