Mu Shu Pork

1/2 pound lean pork, julienne
4 dried black mushrooms
4 tablespoons dried cloud ears, wood ears, mushrooms
20 dried lily buds
1 cup shredded bamboo shoots
2 green onions, cut along the diagonal into 1 inch pieces
3 slices ginger
2 eggs, lightly beaten

Marinade:
2 teaspoons dark soy sauce
1 teaspoon Shao Hsing wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch

Sauce:
1/3 cup water
1 tablespoon soy sauce
1 teaspoon Shao Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch
approximately 6 tablespoons oil for cooking

Place the wood ears, lily buds, and dried mushrooms in separate bowls and soak for approximately 30 minutes. Remove the stems from the black mushrooms and the hard tips from the lily buds, and shred.

Cut the pork into thin slices. Add the marinade ingredients with chopsticks and mix, adding cornstarch last.

Marinade the pork for approximately 15 to 20 minutes. While the pork is marinating, mix the sauce ingredients and set aside.

Lightly beat the eggs with chopsticks and mix with the salt. When the pork is nearly finished marinating, heat the wok and add 2 tablespoons oil, swirling along the sides.

When oil is ready, add beaten eggs and scramble. Remove the eggs from the wok, and add another 2 tablespoons of oil. stir fry the wood ears, lily buds, and mushrooms, stirring as you do so. Remove from wok and set aside. Add more oil to the wok and stir fry the ginger and the pork strips until the pork changes color.

Add the green onions, the wood ears mixture, and the egg.

Make a well in the middle of the wok and add the sauce. Stir until thickened and mix. Remove from wok and flavor with a touch of sesame oil.

To Serve: serve with Mandarin crepes and hoisin sauce. Place pancake on a plate and brush with soy sauce. Add meat mixture and roll up the pancake.