Mu shu pork with hoisin sauce and pancakes

1. 1

   Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes.

2. 2

   Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest.

3. 3

   Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper.

4. 4

   Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through.

5. 5

   Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.