To begin, prepare the pork. In a large bowl, combine 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon corn starch, and 1 teaspoon sesame oil. Add the thinly sliced pork and toss to coat. Let the pork marinate for at least 15 minutes while you prepare the other ingredients. This will tenderize the pork and infuse it with flavour.

In a small bowl, whisk together the sauce ingredients: 2 tablespoons hoisin sauce, 1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil. Set aside. This sauce will bring a rich and savoury flavour to the dish with just a hint of sweetness.

Heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and pour in the beaten eggs. Cook the eggs like you would a soft scramble, stirring occasionally, until just set. Remove the eggs from the pan and set aside. This step ensures that the eggs remain tender and don’t overcook.

In the same pan, heat another tablespoon of vegetable oil over medium-high heat. Add the marinated pork and stir-fry for about 3-4 minutes, until the pork is browned and cooked through. Remove the pork from the pan and set it aside with the scrambled eggs.

Add the minced garlic and the white parts of the scallions to the pan. Stir-fry for 30 seconds, allowing the garlic to become fragrant. Be careful not to burn the garlic, as it can become bitter.

Add the shredded napa cabbage, wood ear mushrooms, julienned carrot, and bamboo shoots to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain their crunch. Stir constantly to prevent the vegetables from steaming and losing their vibrant texture.

Return the cooked pork and scrambled eggs to the pan with the vegetables. Pour in the prepared sauce and toss everything together, ensuring the pork and vegetables are evenly coated. Stir-fry for another 1-2 minutes to allow the flavours to meld.

Once everything is well-mixed and heated through, remove the pan from the heat. Garnish the dish with the green parts of the scallions for a fresh pop of flavour. Serve the Moo Shu Pork with Mandarin pancakes or lettuce wraps, allowing each person to create their own rolls with a bit of extra hoisin sauce for dipping.