Mushu with pork

Ingredients:

Marinade:

• 225 g pork tenderloin or shoulder blade, sliced ​​into very thin strips (remove any excess beforehand)
• 2 cups thinly sliced ​​bok choy
• 1/2 cup finely chopped green onions
• 1 tbsp minced garlic for marinade, and 1 tsp minced garlic for frying
• 1 tbsp. chopped fresh ginger
• 1 cup fresh bean sprouts
• 1/2 cup young bamboo shoots (if using canned, drain and rinse well)
• 110 g of thinly sliced ​​muer mushrooms or young chanterelles (remove the stems first)
• 2 tbsp. l. rice wine or dry vermouth
• 2 tablespoons soy sauce
• 1 tsp. sesame oil
• 1 teaspoon cornstarch
• 1/4 cup vegetable oil
• 3 beaten eggs category CO
• 2 tbsp soy sauce
• 1 teaspoon of sugar
• Hoisin sauce for greasing

Pancakes:

• 2 cups premium wheat flour
• 1 cup of boiling water
• About 3 tablespoons sesame oil

Preparation:

1. Marinade: In a bowl, combine the pork with rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover the bowl and refrigerate for 2-4 hours to marinate.
   
   Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Crack in the eggs and stir quickly. Remove the eggs from the skillet once they're done.
2. Stir-fried vegetables
   
   Heat the remaining 2 tablespoons of oil in a wok and add the pork strips, draining the marinade. Stir-fry over high heat until the pork is cooked through and browned, about 3 minutes. Remove the pork from the pan. Add the remaining ingredients to the wok and stir-fry until softened and well-combined, about 2 minutes. Return the pork to the pan, stir well, and heat through. Add the fried eggs and stir well again. Remove the pan from the heat and transfer the contents to a bowl.
   
   To serve, place 1 crepe on a plate and spread with 2 teaspoons of hoisin sauce. Top with the mushu pork filling, roll the crepe into a cylinder, and serve immediately.
3. Mandarin Pancakes (Chinese Official)
   
   Place flour in a bowl and gradually add water, stirring until a smooth dough forms. Once cool enough to handle, knead the dough on a floured surface until smooth. Place the dough in the bowl, cover with a towel, and let it rest for 30 minutes.
4. Pour sesame oil into a small bowl. Place the dough on a lightly floured surface and roll it out to a thickness of 0.5 cm.
   
   Using an 8 cm diameter cookie cutter, cut out circles from the dough. Using your fingers, lightly grease the surface of one circle with butter. Place the other circle on top and press it into place.
   
   Roll out two circles together to form a flatbread 15-18 cm in diameter. Cover it with a damp kitchen towel and let it rest until ready to cook. Repeat with the remaining dough.
5. Heat a large nonstick skillet over medium heat. Fry one pancake at a time until pale golden brown, turning once, about 1 minute. Remove the pancake from the skillet and, when cool enough, carefully separate it into two pancakes.
   
   Wrap in foil until ready to use or refrigerate. (To reheat, place pancakes in a steamer basket and steam, covered, for 5 minutes.) Yield: Makes approximately 20-24 pancakes.