Mu Shu Pork

Mu Shu Pork (4 servings)

1/2 lb. boneless pork loin, cut into
1x1/8x1/8-inch strips
1 T. Dry Sherry
1 tsp. sugar
1 tsp. soy sauce
1/3 c. water
1 T. cornstarch
1/2 tsp. chicken-flavor instant bouillon
1 T. margarine or butter
3 eggs, beaten
1 c. thinly sliced Chinese (Napa) cabbage
1/2 c. fresh bean sprouts
1/2 c. fresh mushrooms, chopped
2 green onions, halved lengthwise, and cut into 1" pieces
8 tsp. hoisin sauce
8 Mandarin pancakes

In a med. bowl combine pork strips, Sherry, sugar,
and soy sauce, mix well. Refrigerate for at least
1/2 hr. or up to 6 hrs.

In a small bowl, combine water, cornstarch, and
bouillon, and blend well. Set aside.

Melt margarine in a lg. skillet or wok, over med-high heat.
Add eggs, cook 2-3 mins., or until firm, turning once.
Remove eggs from skillet, and cut into thin strips. Add pork
mixture into skillet, cook, and stir 2-3 mins., or until no
longer pink. Add cabbage, bean sprouts, and mushrooms.
Cook, and stir 1 min., or until crisp - tender. Add
cornstarch mixture to skillet, cook, and stir until
thickened, and bubbly. Add eggs and onions to skillet,
stir gently to combine. Remove from heat.

Spread 1 tsp. hoisin sauce on each pancake. Top each
with about 1/2 c. pork mixture, roll up.

Serve immediately.