Moo Shu Pork

 A restaurant favorite and one of my rare forays to a part of China other than Sichuan province.

Ingredients:

3/4 lb pork loin, trimmed and cut in to thin ribbons
2 cm ginger, peeled and grated, divided 3/4 and 1/4
5 cloves garlic, minced
4 green onions, divided white and pale green chopped, green parts in 1 cm lengths
4 eggs, beaten
6 leaves cabbage, central stem removed and thinly sliced
2 handfuls dried black fungus, re-hydrated
1 small can sliced bamboo shoots, drained
1 T shaoxing rice wine
vegetable oil
salt

Sauce:

4 T soy sauce
4 T hoisin sauce
2 t sesame oil
2 t cornstarch 

Directions:

Combine the sauce ingredients with 1/4 of the ginger and set aside.

Make an omelette with the eggs, salting to taste.  Set aside and slice in to strips when cool.

Heat the oil in a wok over high heat until starting to smoke, then sear the pork until browned, being careful not to overcook it.  Remove and set aside.

Return the wok to the burner and lower the heat to medium high.  Add more oil as needed, then saute the garlic, white parts of the green onion, and the remaining 3/4 of the ginger.  Stir fry until fragrant, approximately 1 minute.  Add the cabbage, black fungus, and bamboo shoots then stir fry briefly before adding the shaoxing wine, then continue to cook, stirring frequently, until the cabbage just begins to wilt (you want it to still have crunch).  Add in the green parts of the green onion, toss for about a minute, then return the eggs and pork to the wok and stir to warm and coat everything with the sauce.