Moo Shu Pork with Mandarin Pancakes #mooshu

2 Tbl soy sauce
2 Tbl rice wine
1 tsp sesame oil
2 tsp cornstarch
1 1/2 lb boneless pork loin, trimmed and cut into 1 1/4 inch strips
10 dried shitake mushrooms
1/2 cup sliced (1 inch) green onions
3 Tbl minced garlic (about 12 cloves)
2 Tbl minced or grated peeled fresh ginger
1/3 cup dried wood ear mushrooms (about 1/4 ounce)
3 Tbl rice wine
3 Tbl soy sauce
1/2 tsp cornstarch
1/2 tsp sugar
1/4 tsp black pepper
1 Tbl peanut oil, divided
2 large eggs, slightly beaten
3 cups thinly sliced Chinese cabbage stalks(napa)
4 cups thinly sliced Chinese cabbage leaves
2 Tbl rice wine
1/2 cup hoisin sauce
1 Tbl soy sauce
16 Mandarin Pancakes

Step 1:
Combine the first 4 ingredients in a zip top plastic bag.  Add pork; seal and marinate in refrigerator 1 hour, turning occasionally.  Remove pork from bag; discard marinade.

Step 2:
Combine boiling water and dried shiitake mushrooms in a bowl.  Cover and let stand 20 minutes.
Drain.  Discard mushroom stems and thinly slice mushroom caps.  Combine sliced mushroom caps, green onions, garlic, and ginger in a small bowl.  Set aside.

Step 3:
Combine boiling water and wood ear mushrooms in a bowl.  Cover and let stand 20 minutes.  Drain; cut mushrooms into thin slices.  Set aside.

Step 4:
Combine 3 Tbl rice wine and next 4 ingredients (3 Tbl rice wine through black pepper) in a small bowl; stir well with a whisk.  Set aside.

Step 5:
Heat 1 1/2 tsp peanut oil in a wok or large nonstick skillet over medium high heat.  Add pork, and stir fry 3 minutes.  Remove pork from pan . Add 1 1/2 tsp peanut oil to pan,.  Add eggs; stir fry 30 seconds or until soft scrambled.  Add shiitake mushroom mixture; stir fry 1 1/2 minutes.  Add cabbage stalks; stir fry 30 seconds.  Add the wood ear mushrooms, cabbage leaves, and 2 Tbl rice wine; stir fry 1 minute.  Add pork and cornstarch mixture; stir fry 2 minutes or until sauce is thick.  Place pork mixture on a platter.

Step 6:
Combine hoisin sauce and 1 Tbl soy sauce.  Spread about 1 1/2 tsp hoisin sauce mixture on uncooked surface of each Mandarin Pancake.  Top each pancake with 1/2 cup pork mixgture.  Roll up.

Mandarin Pancakes:
2 cups all purpose flour
1 cup boiling water
1 1/2 tsp dark sesame oil

Step 1:
Lightly spoon the flour into dry measuring cups; level with a knife.  Combine flour and water in a large bowl.  Stir until a soft dough forms.  Turn the dough out onto a lightly floured surface.  Knead until smooth and elastic, about 3 minutes.  Shape the dough into a 1 1/2 inch thick log.  Divide the dough into 16 equal portions.  Roll each dough portion into a 6 inch circle on a lightly floured surface.  Brush 8 pancakes evenly with sesame oil.  Top each with one of the remaining pancakes, gently pressing together.
Step 2:
Heat a medium nonstick skillet over medium high heat.  Place 1 pancake in pan and cook 1 minute on each side or until slightly puffed.  Remove from pan and cool.  Peel pancakes apart.