1/3 c. dry lily flower
1/2 c. tree ears
2 tbsp. peanut oil
1/2 c. shredded uncooked pork
2 eggs, well beaten
2 c. shredded Chinese cabbage
1/3 c. chopped water chestnuts
1 tsp. chopped fresh garlic
2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 green onions, cut into 1 inch pieces
Pao Bin (Pancakes)
Hoisin Sauce

Rinse dry lily and tree ears in cold water. Cover with cold water and soak one hour until soft. Drain and finely chop.

Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes, transfer to a small bowl. Add eggs to wok and stir-fry until cooked. Add to pork.

Heat more oil if necessary. Quickly add shredded cabbage, lily flower, tree ears, water chestnuts and garlic. Stir fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy sauce, salt and pepper. Add green onions and cook 1 minute. Place 2-3 tablespoons of Mu Shu Pork, 1 teaspoon hoisin sauce on each pancake.

PAO BIN (Thin Pancakes) :
2 c. flour
3/4 - 1 c. boiling water
Additional flour
2 tbsp. sesame oil

Add boiling water gradually to flour, stirring with a wooden spoon. When mixture forms mass (it'll be lumpy), transfer to a floured board and knead until dough forms soft, smooth ball. Place in a small bowl and cover with a damp towel 15 minutes.

Cut dough in 1/2. Place on lightly floured surface and roll each about 1/4 inch thick. Cut into 2 - 2 1/2 inch circles. Knead scraps together and repeat to cut more circles.

Brush 1/2 of the circles with sesame oil. Place each unoiled circle on one oiled. With rolling pin, roll each pair of circles into a large circle about 6 inch in diameter. Keep as round as possible.

Place ungreased 8 inch skillet over high heat to warm - reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook 2nd side. Flip into a towel and separate 2 pancakes. Stack on platter or foil. When all are cooked, wrap in foil in warm oven until ready to serve.