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MUSHI PORK 
3 tbsp. oil
2 cloves garlic, finely minced
1/2 lb. boneless pork, cut into thin strips
1/4 c. dried cloud ear
1/2 cabbage, thinly shredded
1/2 sm. carrot, thinly shredded
1 sm. zucchini, thinly shredded
2 stalks green onion, 1 inch pieces
1/3 c. broth (chicken or beef)
3 eggs (Beat, make into thin omelet, then shred)
1 1/2 tbsp. soy sauce
1/2 tsp. sugar
1 tsp. oil
Dash of pepper
3/4 tsp. cornstarch, blended with 1/4 c. water or less
4-5 tbsp. hoisin sauce (for serving)
1 dozen flour pancakes

Heat wok with oil and garlic for a few seconds over high heat. Put in pork and stir fry for 1 1/2 minutes. Add cloud ear, cabbage, carrot, zucchini, green onion, and broth. Stir fry for 2 minutes. Add shredded omelet and remaining seasonings, except hoisin sauce. Cook until thick and clear. Remove to a bowl or platter.

To serve, spread a thin layer of hoisin sauce over pancake and place 3 tablespoons of the meat and vegetable mixture in center. Wrap it up (and swallow the whole thing if you wish!).

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