Instructions: Note: Chinese cuisine requires organization and preparation because the actual cooking process is very fast. Make sure that all your ingredients are sliced, chopped, and next to the wok.

Hydrate mushrooms in 2 cups cold water for 5 minutes. Drain and cut into small pieces.

Place pork in a medium bowl. Add soy sauce, cooking wine, and 1 teaspoon cornstarch, combine well using your hands.

Combine 1/2 cup water, scant 2 tablespoons cornstarch, and sesame oil; set aside.

Heat a wok over high heat and add 3 tablespoons corn oil. Cook pork until no longer pink, about 1 to 2 minutes. Remove from wok. Return wok to heat.

Whisk together eggs and 1/2 teaspoon salt. Heat 2 tablespoons corn oil in wok and add eggs. Cook for about 1 minute, rotating pan often and breaking eggs into small pieces. Set eggs aside.

Wash and dry wok well. Heat 3 tablespoons corn oil and 1 teaspoon salt in wok over high heat. Add mushrooms and cook for 30 seconds. Add carrots and cook about 30 seconds. Add cabbage and cook about 1 1/2 minutes. Add cooked pork and eggs and heat while stirring to combine until just warm. Add scallions, and stir until just heated. Add 3 tablespoons of the reserved water, cornstarch, and sesame oil mixture to the wok; stir to combine, and allow to slightly thicken. Remove from heat.

Meanwhile, steam mu-shu pancakes in a bamboo steamer or heat in a microwave wrapped in plastic for 30 to 60 seconds on full power. Spread each pancake with plum sauce, and fill with about 1/2 cup of mu-shu pork mixture.

Makes about 4 servings.

Cuisine: "Chinese"

NOTES : Nian Lu Pu is a physics professor from Chang Sha City in Chinas Hunan province

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