A northern Chinese meal for people on the move, popular in Singapore,  made with pork, green onions, mushrooms and scrambled eggs rolled into small, thin pancakes.

Ingredients:
  • 2  Tbsp  soy sauce
  • 2  Tbsp  rice wine or sake
  • 1  tsp  dark sesame oil
  • 2  tsp  cornstarch
  • 700 gm (~1 ½ lb) boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
  • 10  dried shiitake mushrooms
  • 120 ml (1/2  cup)  sliced green onions (~2.5 cm or 1 in)
  • 3  Tbsp  minced garlic (about 12 cloves)
  • 2  Tbsp  minced peeled fresh ginger
  • 60 ml (1/4  cup)  dried wood ear mushrooms (about 1/4 ounce)
  • 3  Tbsp  rice wine or sake
  • 3  Tbsp   soy sauce
  • 1/2  tsp  cornstarch
  • 1/2  tsp  sugar
  • 1/4  tsp  black pepper
  • 1  Tbsp  vegetable oil, divided
  • 2  large eggs, lightly beaten
  • 720 ml (3  cups)  thinly sliced napa (Chinese) cabbage stalks
  • 960 ml (4  cups)  thinly sliced napa (Chinese) cabbage leaves
  • 2  Tbsp  rice wine or sake
  • 120 ml (1/2  cup)  hoisin sauce
  • 1  Tbsp  soy sauce
  • 16  Mandarin Pancakes


Method:
  1. Combine the 2  Tbsp  soy sauce, 2  Tbsp  rice wine or sake, 1  tsp  dark sesame oil  and 2  tsp  cornstarch in a zip-top plastic bag. Add pork; seal and marinate in refrigerator 1 hour, turning occasionally.
  2. Remove pork from bag; discard marinade.
  3. Combine boiling water and dried shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain; discard mushroom stems, and thinly slice mushroom caps. Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl; set aside.
  4. Combine boiling water and wood ear mushrooms in a bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.
  5. Combine 3 Tbsp rice wine and next 4 ingredients (3 Tbsp rice wine through black pepper) in a small bowl; stir well with a whisk. Set aside.
  6. Heat 1 1/2 tsp vegetable oil in a wok over medium-high heat. Add pork, and stir-fry 3 minutes. Remove pork from pan.
  7. Add 1 1/2 tsps vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled. Add shiitake mushroom mixture; stir-fry 1 1/2 minutes. Add cabbage stalks; stir-fry 30 seconds. Add the wood ear mushrooms, cabbage leaves, and 2 Tbsp rice wine; stir-fry 1 minute. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thick.
  8. Place pork mixture on a platter.
  9. Combine hoisin sauce and 1 Tbsp soy sauce.
  10. Spread about 1 1/2 tsps hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Place about 1/2 cup pork mixture onto the pancake and roll the assembled pancake. Serve in the hand.