Moo Shu Pork with Pancakes

Serves 4

Ingredients

• 12 oz pork tenderloin
• 3 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1 tsp sesame oil
• 3 eggs
• 4 cups green cabbage
• 2 carrots
• 6 scallions
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1/3 cup hoisin sauce
• 3 tbsp vegetable oil
• 8 flour tortillas (6-inch)
• 1/4 tsp salt

Instructions

1. 1Slice the pork tenderloin into very thin 2-inch strips. Place in a bowl.
2. 2Add soy sauce, Shaoxing wine, cornstarch, and sesame oil to the pork. Mix well and let marinate for 15 minutes.
3. 3Beat the eggs with salt in a small bowl.
4. 4Heat vegetable oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute. Remove to a plate and chop roughly.
5. 5Shred the cabbage into thin strips. Julienne the carrots into matchsticks. Slice scallions into 2-inch pieces, separating whites and greens. Mince garlic and ginger.
6. 6In a small bowl, mix remaining soy sauce, cornstarch, and hoisin sauce with water to make a sauce.
7. 7Wipe out the skillet and heat oil over high heat. Add the marinated pork and stir-fry until browned and just cooked through, about 3 minutes. Remove to a plate.
8. 8Add remaining oil to the skillet. Stir-fry garlic, ginger, and scallion whites for 20 seconds until fragrant.
9. 9Add cabbage and carrots. Stir-fry for 3-4 minutes until cabbage wilts but is still crisp.
10. 10Return pork and scrambled eggs to the skillet. Add the prepared sauce and scallion greens. Stir-fry 1-2 minutes until everything is coated and hot.
11. 11Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
12. 12Serve by spreading hoisin sauce on each tortilla, adding a generous spoonful of the pork-vegetable mixture, and rolling up like a burrito.