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Moo Shu Pork - Chinese Take Out Style

• 1 # pork loin, cut into thin stirps

• 1.5 T. dark soy sauce

• 2 T. Shaoxing

• Pinch of white pepper

• Pinch of sugar

• ½ tsp. sesame oil, dark

• 1 tsp. arrowroot

• 2 T. chicken stock

• 3 T. soy sauce, low sodium

• 1 T. Shaoxing

• 1 tsp. chinkiang vinegar

• 1 tsp. arrowroot

• A few drops sesame oil, dark

• 2 T. oil + 1 T. oil

• 2 eggs, beaten

• 6 oz. shitake mushrooms, sliced thin

• 2 oz. wood ear mushrooms, chopped

• 6 cloves garlic, minced

• 1 T. ginger, microplaned

• 3 green onions, sliced

• 3 C. napa cabbage, shredded

• 1 C. hoisin sauce, thick

• 2 T. soy sauce

• 1 T. rice vinegar

• 12 pancakes

1. In a bowl, combine the pork, dark soy, Shaoxing, white pepper, sugar, sesame oil, and arrowroot. Mix well; set aside.

2. In another bowl, combine the chicken stock, soy sauce, Shaoxing, chinkiang vinegar, arrowroot and sesame oil. Mix well; set aside.

3. In another bowl, combine the hoisin sauce, soy sauce, and rice vinegar, stir well and set aside.

4. Heat the 2 T. oil to very hot in a wok, swirling the oil around the sides of the wok. Add the pork and stir-fry until the pork is cooked. Remove the pork and set aside momentarily.

5. Add the remaining oil to very hot and add the eggs. Stir-fry until cooked. Next add the mushrooms and stir-fry until soft. Add the garlic, ginger, and green onions and cook until fragrant.

6. Next add the napa cabbage and continue stir-frying until the cabbage begins to soften, 1-2 minutes.

7. Add the pork back to the pan and add the chicken stock – cornstarch mixture. Reduce heat to a rolling simmer and cook until the sauce has thickened.

8. Serve with warmed pancakes and the hoisin sauce mixture.