Mu Shu Pork

1/2 lb thinly sliced pork
2 tbsp soy sauce
3 tbsp chicken stock
2 tbsp dry sherry or Shaoxing rice wine
1 tsp salt
1/2 tsp sugar
2 tbsp water
2 tsp cornstarch
3 tbsp oil
2 eggs, beaten well
1 tbsp chopped garlic
2 tsp chopped fresh ginger
3/4 cup shredded carrots
3/4 cup thinly sliced mushrooms
2 c shredded napa cabbage or 3 c baby spinach leaves
2 tsp asian sesame oil
1/4 c finely chopped green onion

Cut pork crosswise, against the grain, into thin slices. Stack slices & cut lengthwise into shreds. Put into bowl, add soy sauce and toss to season evenly. Set aside for 10 minutes.

Combine chicken stock, sherry, salt, & sugar. Stir to mix well. set aside.
In another bowl, combine cornstarch and water. Set aside.

Heat wok or deep skillet over high heat. Add 1 tbsp oil and swirl to coat pan.
Add eggs, swirl to spread out over surface of pan. Cook until edges begin to set. Toss gently, & scramble into soft moist lumps. Transfer to bowl and set aside. ( underdone is better than dry, will go back into pan at the end of cooking)

Let pan heat up again, and add remaining 2 tbsp of oil. Swirl to coat pan. Add ginger and garlic and toss until fragrant. Add pork and spread into a single layer. Cook 30 seconds undisturbed, and then toss well.

Add carrots & mushrooms and toss well. Cook, tossing often until pork has changed color and carrots and mushrooms are shiny and softening ( about 1 to 2 minutes). Add napa cabbage and cook, tossing often until it brightens in color & begins to soften ( about a minute more).

Add chicken stock mixture and cook, tossing often until pork is cooked through and veggies are tender but not limp (about 1 or 2 minutes more) Give cornstarch a good stir and add to pan, tossing until sauce begins to thicken.

Add sesame oil and green onion, along with scrambled eggs and toss gently, just to mix everything well. Transfer to serving plate & serve hot or warm.

From Quick and Easy Chinese by Nancy McDermott

good over rice or with madarin pancakes wraps and hoisin sauce
also have added broccoli, zucchini, bok choy etc.
freezing raw bite-size pork pieces in soy sauce & unthawing works well too