Moo Shu Pork (木须肉)

Step 1

Submerge the wood ear fungus in a bowl of water for 5-15 minutes.

Step 2

Now, we'll cut our lean pork into thin slices, and then into thin strips.

Step 3

As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.

Step 4

Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.

Step 5

As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.

Step 6

Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.

Step 7

Since there's already oil in the wok, we don't need to add any more oil.

Step 8

Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.

Step 9

Almost there! We just need to cut our eggs into slices, and warm up our tortillas.