Moo Shu Pork

Prepare the Pork Marinade: In a bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons white wine, 1 teaspoon sesame oil, and 2 teaspoons cornstarch until smooth. Add pork strips, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to an hour. (30 minutes)

Rehydrate and Prep Mushrooms: Place dried shiitake mushrooms in a bowl and cover with hot water. Let them soak until softened, about 15 to 20 minutes. Drain the mushrooms, remove any tough stems, and finely chop. (20 minutes)

Prepare Aromatics and Vegetables: In a separate bowl, combine the chopped mushrooms, sliced green onions, minced garlic, and minced ginger. Set aside. Remove the outer leaves of the napa cabbage. Separate the green leafy portions from the stalks. Thinly slice the stalks into 1-inch pieces and chop the leafy portions. Keep the sliced stems and chopped leaves separate. (10 minutes)

Make the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 3 tablespoons white wine, 1/2 teaspoon cornstarch, sugar, and ground black pepper. Set aside. (5 minutes)

Cook the Pork: Heat 1 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a wok or large skillet over medium-high heat. Add the marinated pork and stir-fry until cooked through and slightly browned, about 5 minutes. Transfer the pork to a bowl and set aside. (5 minutes)

Scramble the Eggs and Stir-fry Vegetables: If needed, add more vegetable oil to the wok. Pour in the beaten eggs and cook, stirring constantly, until scrambled and firm, about 2 minutes. Add the mushroom mixture and stir-fry for another 1 to 2 minutes. Add the napa cabbage stems and stir-fry until slightly tender-crisp, about 1 minute. Add the chopped cabbage leaves and 2 tablespoons of white wine; stir-fry until the leaves are wilted, about 1 minute. (5 minutes)

Combine and Thicken: Return the cooked pork to the wok. Pour in the reserved sauce and stir everything together until well combined and slightly thickened, about 2 minutes. (2 minutes)

Prepare Hoisin Sauce: In a small bowl, mix together the hoisin sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until well combined. (2 minutes)

Assemble and Serve: Spread about 1 tablespoon of the hoisin mixture on each warmed pancake. Top with about 1/2 cup of the pork and vegetable mixture. Roll up the pancake and serve immediately. (10 minutes)