November 07, 2003 recipe from Chef Chris Manning:

Mu Shu Pork

For the filling:
1 cup cooked diced fine, pork loin
1 tsp vegetable oil
1 tsp sesame oil
1 cup fine sliced green cabbage
½ cup fine sliced onion
1 ¼ cup fine sliced celery
½ cup fine sliced scallions
½ cup diced mushrooms
1 tsp fresh minced garlic
1 tsp fresh minced ginger root
1 tblsp hoison saurce
1 tblsp sherry
1 tblsp beef bouillon

On a high heat using a 14” nonstick pan or wok, add the oil and pork. Braize quickly for 2-3 minutes and add the cabbage, onions, celery, scallions and mushrooms. Braize for 2-3 minutes more and add the garlic and ginger root. Toss for about 4 minutes and add the sherry, hoison sauce and beef broth. Simmer for 2-3 minutes or until sauce thickens.

For the pancakes:
1 ½ cups flour
1 ½ cups milk
3 eggs
2 tbslp vegetable oil
pinch of salt
1 tsp granulated garlic
1 tsp ground ginger

Blend all of the ingredients in a medium mixing bowl until a smooth batter is achieved. Heat a 6”-8” nonstick pan on low heat. Add the batter with a 2 oz ladle using about 1 ½ oz of batter. Working the batter around the bottom of the pan coating it completely, brown each side of the pancake, about 2 minutes each side. The yield for this recipe is 14 to 16 pancakes.

For the dipping sauce:
2 tbslp hoison sauce
2 tblsp soy sauce
1 tbslp honey
1 tblsp hot sauce
1 tblsp water

Blend all of the ingredients in a mixing bowl and set aside. 

To put all together; add filling to one side of a pancake and fold over. Make one more fold and put the triangled filled pancake on a serving platter. Drizzle with the dipping sauce and garnish with sliced scallion or fresh chopped cilantro.