Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1 pound pork tenderloin (cut into thin strips)
  • 2 tablespoons vegetable oil (divided)
  • 2 large eggs (beaten)
  • 8 ounces shitake mushrooms (thinly sliced)
  • 8 ounce can sliced bamboo shoots (drained and rinsed)
  • 3 cups thinly sliced Chinese cabbage
  • 2 teaspoons minced ginger
  • 1/4 cup sliced green onions
  • For serving: 12 mandarin pancakes (lettuce leaf cups, or cooked rice.)

Instruction

  • Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
  • Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
  • Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
  • Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
  • Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
  • Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
  • Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
  • Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.