Mu shu pork
10 Mandarin pancakes (contain wheat and soy)
10 ounces boneless pork strips
5 ounces green cabbage
2 ounces shiitake mushrooms
Peeled fresh garlic
3 ounces shredded carrots
Mung bean sprouts
Mu shu seasoning (coconut aminos – coconut vinegar – sesame oil)
hoisin (pumpkin puree – prunes – coconut aminos – almond butter – molasses – sesame oil – coconut vinegar – granulated garlic – salt)
Brown the pork
Let the Mandarin pancakes come to room temperature.
Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.
Prep the vegetables
Cut away any core from the cabbage; thinly slice the cabbage.
Cut the mushrooms into thin strips.
Grate or peel and finely chop the ginger.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
Cook the vegetables and finish the pork
In the same pan used for the pork, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Stir in the cabbage and carrots, season with salt and pepper, and cook until just starting to soften, 1 to 2 minutes.
Add the mushrooms, ginger, garlic, bean sprouts, Mu shu seasoning, pork, and any accumulated juices and cook, stirring occasionally, until the vegetables start to soften and the pork is cooked through, 2 to 3 minutes. Remove from the heat, stir in the scallions, and season to taste with salt and pepper.
Prep the cilantro
Just before the vegetables and pork are done, coarsely chop the cilantro.
Working with one Mandarin pancake at a time, spread on a thin layer of hoisin, top with some of the vegetables and pork, garnish with the cilantro, and roll up like a burrito.