Mu shu pork with hoisin sauce and pancakes recipe
 Ken Hom makes this classic mu shu pork served with Chinese-style soft pancakes and hoisin sauce. 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long1 free-range egg white½ tsp salt2 tsp cornflour280ml/10oz groundnut or vegetable oil, for deep frying4 free-range eggs, beaten25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded6 spring onions, finely shredded1 tsp sugar1 tsp salt1 tsp freshly ground black pepper1 tbsp Shaoxing rice wine or dry sherry1½ tbsp light soy sauce2 tsp sesame oil 450g/1lb boneless pork fillet, cut into thin strips about 7.5cm/3in long 1 free-range egg white ½ tsp salt 2 tsp cornflour 280ml/10oz groundnut or vegetable oil, for deep frying 4 free-range eggs, beaten 25g/1oz dried lily stems (golden needles), soaked, trimmed and shredded 50g/1¾oz tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded 6 spring onions, finely shredded 1 tsp sugar 1 tsp salt 1 tsp freshly ground black pepper 1 tbsp Shaoxing rice wine or dry sherry 1½ tbsp light soy sauce 2 tsp sesame oil Chinese pancakeshoisin sauce, for dipping Chinese pancakes hoisin sauce, for dipping Method Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes.Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest.Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Combine the pork with the egg white, salt and cornflour in a small bowl and refrigerate for 20 minutes. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Heat a wok until very hot, then add the oil. When the oil is very hot, remove the wok from the heat and immediately add the pork, stirring vigorously to keep it from sticking. When the pork shreds turn white, after about 1 minute, quickly strain the pork through a stainless-steel colander set inside a bowl. Save 3 and a half tablespoons of oil and discard the rest. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean. Place back on the heat, and when hot add 2 tablespoons of the reserved oil. Immediately add the eggs and gently stir-fry by lifting it up and around until it is set. Remove and drain on kitchen paper. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Wipe the wok clean and reheat. When it is very hot, add the remaining reserved oil, the tree ear mushrooms, lily stems and spring onions and stir-fry for 1 minute. Add the remaining ingredients and stir-fry for another 2 minutes. Return the cooked pork and egg to the mix and stir-fry for 2 minutes, or until cooked through. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce. Steam or microwave the pancakes for 30 seconds and serve with the mu shu and hoisin sauce.