Because we are the “All-American” Chinese cookbook we have developed a yummy recipe that takes the “mu shu” out of the Mu Shu Pork. In case you are wondering what makes mu shu, it’s dried wood ears, cloud ears and lilly buds. While it’s all very tasty, your local grocery store may not carry these items (and from my experience, your kids may pick them off of their plate anyway). So give our variation of this popular Mandarin dish a taste which may also be substituted with chicken or beef. And while you can buy a package of flour tortillas to substitute the homemade pancakes - we strongly suggest that you check out our homemade Mu Shu Pancake recipe to complete the dish!

1 pound lean pork
½ small head cabbage
4 scallions, including the green top
½ red bell pepper
2 large eggs
2 tablespoons canola or vegetable oil
1 teaspoon salt
1 teaspoon pure sesame oil
½ cup hoisin sauce
Homemade flour pancakes
Marinade:
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
Preparation:
Cut the pork against the grain into ¼ inch thick pieces and 1½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Shred cabbage into thin, 1 inch long strips. Slice green onions diagonally into 1/2 inch wide pieces. Slice red bell pepper into thin, 1 inch long strips. Lightly beat eggs in a small bowl.
To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another tablespoon of oil into the wok. Add pork and stir-fry for approximately 2 minutes until the pork is nearly cooked through. Add shredded cabbage, onions, red bell pepper and scrambled eggs into wok. Stir-fry for two more minutes. Add salt and sesame oil. Continue to cook for another minute.
For best results, serve immediately, before the dish becomes too juicy.
To Serve:
Place a warm pancake on a plate. Spread 1 tablespoon of Hoisin sauce on the center of the pancake. Add a ½ cup of the mu shu mixture in the center of the pancake. Fold each side into the center of the pancake. Roll the pancake from the bottom up creating a pouch around the mixture allowing for it to be picked up and eaten with your fingers. Enjoy!
Makes 4 servings as a main course
Preparation time: 25 minutes
Cooking time: 8 to10 minutes