Mu Shu Pork with Wood Ear Mushrooms

Pound the pork slices between sheets of waxed paper with a meat mallet to a 1/4 inch thickness. Cut the pork into 1/4 inch-wide bite-size strips.

Combine the pork and 2 tablespoons cornstarch in a shallow bowl and mix well. Stir together the orange juice, 1 tablespoon cornstarch, soy sauce and hoisin sauce.

Heat a wok or large skillet over high heat. Add 1 Tablespoon of the oil. Whisk the eggs into the wok and scramble for 1 to 2 minutes until cooked. Remove to a cutting board and quickly chop finely.

Add 1 more Tablespoon of the oil to the wok. Stir-fry the pork for 3 minutes or until no longer pink. Remove from the wok.

Add another Tablespoon of oil. Stir-fry the cabbage and green onions for 2 to 3 minutes or until cabbage is wilted.

Stir the orange juice mixture. Push the cabbage mixture to one side of the wok. Pour the sauce into the center of the wok and cook until mixture thickens and bubbles, stirring constantly.

Add the pork, chopped eggs and Wood Ear mushrooms and stir to coat with the sauce. Cook, covered, for 2 minutes more or until mixture is heated through.

For each serving, place one flour tortilla on a serving plate. Spoon some of the pork mixture into the center of a flour tortilla. Drizzle some plum sauce over the filling. Roll to enclose the filling. Place seam side down on the plates. Spoon more plum sauce on top. Serve immediately.

NOTE: Wood Ear mushrooms (also called cloud ears) resemble a miniature elephant's ear and are supposed to be dry, brown and rubbery. They have been used for centuries by Asian herbalists.

If stored properly, dried Wood Ears will last for up to one year. Reconstitute them to add some "chew" to stir-frys, pilafs, pasta, soups and bean dishes. Wood Ear mushrooms give the classic taste and flavor to Cantonese Mu Shu pork.