Moo Shu Pork

Submerge the dried wood ear mushrooms and lily buds in warm water and let them rehydrate fully for 20 minutes — the mushrooms will expand dramatically and become slippery and gelatinous. Drain both. Squeeze the lily buds gently to remove excess water, then tie each one in a simple knot in the middle — this keeps them from unravelling in the wok and looks beautiful. Trim the hard root ends off the mushrooms and cut them into thin strips.

About 20 min

Slice the pork loin into thin julienne strips, about 5 cm long and 3–4 mm wide, cutting against the grain for tenderness. In a bowl, combine the pork with the soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Mix well with your hands until the pork feels lightly sticky — that starchy coating is what gives it a silky texture in the wok. Marinate for 10 minutes.

About 10 min

Heat the wok over medium-high heat until almost smoking. Add half the oil and pour in the beaten eggs. Let them sit 5 seconds until the edges start to set, then fold gently in large, soft curds — you want billowy, barely-set pieces, not fine crumbles. Remove while still slightly underdone; they'll finish cooking later. Add the remaining oil to the same wok on high heat and stir-fry the pork in a single layer, letting it sear 30 seconds before tossing, until cooked through and lightly golden. Remove and set aside.

About 5 min

With the wok on high heat, add a touch more oil if needed and stir-fry the mushrooms and lily buds for 2 minutes — they'll sizzle and char slightly at the edges, developing deep flavour. Return the pork and eggs to the wok. Add a splash more soy sauce and the sesame oil. Toss everything together over maximum heat for about 30 seconds, just long enough to combine without the eggs breaking apart further. Taste and adjust seasoning.

About 3 min

Warm the Mandarin pancakes in a bamboo steamer for 2 minutes, or wrapped in a damp cloth in the microwave for 30 seconds — they need to be soft and pliable, not stiff. To serve, lay a warm pancake flat and swipe a thin stripe of hoisin across the centre. Spoon a generous line of moo shu filling down the middle, fold the bottom edge up, tuck in the sides, and roll away from you. Eat in two bites — the flavours of the sweet hoisin, silky pork, crunchy mushroom, and soft egg in a single mouthful are the whole point.

About 2 min