This mu shu pork recipe has been adapted to ingredients that are easier to find in Western countries. Serve with Mandarin pancakes and hoisin sauce.
- Cut pork into matchstick pieces. Cut onions into 2 inch lengths, then cut the strips into shreds.
- Heat wok or large deep skillet. Add 2 tablespoon oil. Add eggs, swirling pan to spread out into thin layer. Cook until firm, breaking eggs up into small pieces. Remove from heat and reserve.
- Heat wok again over high heat. Add 1 more tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large bowl.
- Reheat pan and add sesame seeds and remaining oil. Add pork. Stir-fry until browned and thoroughly cooked.
- Add soy, salt and sugar. Return eggs and vegetables to pan. Stir-fry until heated.
- Serve with Mandarin pancakes.
Have each person add about a tablespoon of filling to their own pancakes, adding a dab of hot mustard, oyster or plum sauce or Chinese dipping sauce. Fold pancake in half like soft taco, or roll it up, folding over one end to hold in the juices. Eat with fingers.
To make the recipe closer to the original, substitute cabbage, bamboo shoots and bean sprouts with 4 tablespoons dried wood ear mushrooms, 4 tablespoons dried dark mushrooms, and 3 tablespoons dried lily buds, soaked in water for 30 minutes.