The Moo Shu Pork My Dad's Made 100,000 Times

Ingredients

• 1 oz rehydrated wood ear fungus
• 8 oz cabbage
• 2 oz lean pork
• 2 oz carrot
• 2 oz celery
• 2 egg
• 8 flour tortillas
• salt
• 1.5 tsp cornstarch
• 0.5 tsp water
• 0.25 tsp salt
• hoisin sauce
• 2 tbsp canola oil
• 0.5 tsp chicken bouillon
• 1 tbsp oyster sauce

Instructions

1. 1

   Rehydrate wood ear fungus: The first step is to give those dried wood ear fungi some life! Submerge the wood ear fungus in a bowl of water for 5-15 minutes.

2. 2

   Prepare pork: Now, we'll cut our lean pork into thin slices, and then into thin strips.

3. 3

   Cut vegetables: As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.

4. 4

   Prepare eggs: Crack your eggs into a bowl and add a little bit of salt (to taste). Beat with your fork until bubbles form.

5. 5

   Heat wok, cook eggs: As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.

6. 6

   Reheat wok, add oil, cook pork: Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.

7. 7

   Cook vegetables: Since there's already oil in the wok, we don't need to add any more oil.

8. 8

   Add flavors, pork: Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.

9. 9

   Prepare the Moo Shu Pork wraps: Almost there! We just need to cut our eggs into slices, and warm up our tortillas.