Mu Shu Porkhash
2 lbs. Ground pork
8 large shiitake mushrooms, soaked and minced
1/2 cup Wood ear fungus, soaked and sliced into thin strips
1 12 oz can shredded bamboo shoots
1/4 cup chopped green onion
1 Tbsp. minced garlic
1 Tbsp. sesame seed oil
2 Tbsp. shoyu
1 Tbsp. oyster sauce
1/4 cup water plus 2 Tbsp. cornstarch.
1. In a nonstick wok or skillet, saute ground pork till well done. Drain any excess fat.
2. Add all other ingredients in order and continue to cook over medium heat.
3. Pour in cornstarch slurry and heat till thickened.
This Moo Shu Pork mixture can be used as a filling with flour tortilla wraps.
Place a lettuce leaf on tortilla wrap then pork filling on top of lettuce. Drizzle a bit of Hoisin Sauce on pork and row up burrito style.
Omit the tortilla wrap and just use large lettuce leaves to wrap and roll Moo Shu Pork. Don't forget to use the Hoisin Sauce.