- 1/2 pound pork tenderloin, julienned
To a plastic bag, add the soy sauce, oyster sauce, sake, sesame oil, ginger, garlic and the pork. Marinade for at least 4 hours or overnight in the refrigerator.
In a wok over high heat, heat a couple tablespoons of canola oil, then add the lightly beaten eggs, season with salt and pepper and scramble until the eggs are set and broken apart. Transfer the eggs to a serving dish with foil, to cover.
Remove the pork from the marinade using tongs and stir fry until cooked through, about 5 minutes; season with salt and black pepper. Transfer the pork to a serving plate with the eggs. Wipe the wok clean.
In that same wok, heat a couple tablespoons of canola oil and stir-fry the shitake mushrooms for 2-3 minutes until lightly golden brown. Add in the cabbage and stir fry for another 2 minutes, until cabbage is cooked through but not wilted. Season and toss with sesame oil. Transfer to pork and egg plate.
In that same wok, heat a couple tablespoons of canola oil and stir fry the carrots and snow peas for 2 minutes. Add in the grated ginger, garlic, sake and oyster sauce and stir fry for 1 minute. Then transfer back the pork, egg, cabbage and mushroom mixture. Mix thoroughly to combine. Season with salt and pepper.
Serve with hoisin sauce over moo shu pork skins (wrappers/pancakes) or over lettuce leaves.