I am domesticated

[Gooch]

"Mom and Pops" Moo-Shu Pork

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1 pound pork, julienned
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1 tablespoon minced garlic
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1 tablespoon minced ginger
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1 cup sliced shiitake mushrooms
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2 cups shredded white cabbage
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3/4 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
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3/4 cup wood ear mushrooms, julienned (rehydrated)
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1 cup hoisin-lime sauce
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3 eggs, beaten lightly
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1 bunch scallions, made into scallion brushes (to make brushes, hold scallion green and with a paring knife, make several vertical slices through white part. Immediately submerge in ice water and they will fan out, becoming “brushes”)
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4-6 chinese pancakes, steamed hot
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Kosher salt and freshly cracked black pepper
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Canola or grapeseed oil to cook

1. In a wok filled with 1 cup oil, bring to high temperature and add the pork. Using a strainer, quickly move around the pork and cook until medium rare, only 1 minute. Remove, strain pork and set aside.

2. Leave 2 tablespoons of oil in the wok and return to high heat. Add eggs to hot oil and scramble. Set them aside with cooked pork.

3. With remaining oil in wok, stir fry the garlic, ginger, and shiitake mushrooms until soft, about 2-3 minutes and season with kosher salt and freshly ground black pepper.

4. Add the cabbage, bamboo shoots, and wood ear mushrooms and continue stir frying 2-3 minutes.

5. Add half of the hoisin-lime and check for flavor.

6. Meanwhile, in a steamer, heat the pancakes until hot.

7. Lay individual pancakes on plates and paint on hoisin-lime sauce with the scallion brushes. Top with Moo-Shu, lay on 2 scallion brushes and roll up.