½ pound boneless pork chops

3 green onions, divided

1 tablespoon soy sauce

½ teaspoon sesame oil

2 teaspoons cornstarch

½ teaspoon baking soda

4 dried mushrooms

15 dried lily buds

4 tablespoons wood fungus

10 fresh water chestnuts

½ cup reserved mushroom liquid

2 tablespoons dark soy sauce

2 teaspoons sugar

¼ teaspoon sesame oil

2 eggs

¼ teaspoon salt

3–5 tablespoons oil for stir-frying

1 slice ginger

½ cup canned bamboo shoots, rinsed

Mandarin Pancakes (page 268)

½ cup hoisin sauce

• Trim any fat from the pork and cut into thin strips. Add 1 chopped green onion, soy sauce, sesame oil, cornstarch, and baking soda. Marinate the pork for 30 minutes.

• Soak the dried mushrooms, dried lily buds, and wood fungus in hot water for at least 20 minutes to soften. Reserve the mushroom soaking liquid. Give the mushrooms a gentle squeeze to remove any excess water and thinly slice. Cut the remaining 2 green onions into 1-inch pieces. Peel the fresh water chestnuts and cut in half.

• Combine the reserved mushroom liquid, dark soy sauce, sugar, and sesame oil and set aside.

• Lightly beat the eggs and stir in ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs. Remove from the wok and set aside.

• Add 2 more tablespoons oil. When oil is hot, add the pork strips and stir-fry until they turn white and are nearly cooked through. Add the ginger and green onions and stir-fry briefly. Add the mushrooms, lily buds, wood fungus, bamboo shoots, and water chestnuts. Add the sauce and bring to a boil. Add the pork and the scrambled egg. Mix everything through.

• To serve, brush a pancake with the hoisin sauce, add a generous helping of Mu Shu Pork, and roll up the pancake.