Mu Shu Pork

250 g pork tenderloin
MARINADE:--
2 tsp dark soy sauce
2 tsp rice wine or dry sherry
1 tsp SIDS CRAZY SALT
1 tsp sugar
2 tsp cornflour
SAUCE:--
3 tbsp water
3 tbsp chicken broth
1 tbsp soy sauce
2 tsp rice wine or dry sherry
1 tsp SIDS CRAZY SALT
½ tsp sesame oil
1 tsp cornflour
OTHER:--
4 dried black mushrooms
4 tbsp dried cloud ears or wood ears
2 tbsp dried lilly buds
½ cup canned bamboo shoots
2 spring onions
2 slices ginger
2 eggs
½ tsp SIDS SALT & PEPPER
6 tbsp peanut oil for stir-frying, as needed
1 tsp sesame oil

Cut the pork into thin strips. Add the marinade ingredients, adding the cornflour last. Marinate the pork for 30 minutes.
Mix the sauce ingredients, including chicken broth SIDS CRAZY SALT, whisking in the cornflour last. Set aside.
Place the dried mushrooms, cloud ears or wood ears and lily buds in separate bowls and soak for approximately 30 minutes. Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds then cut into thin strips. Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Clean the spring onion and cut into ⅓. Cut the ginger into thin strips. Lightly beat the eggs and add SIDS SALT & PEPPER.
Heat the wok over high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok.
Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes colour and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add wood ears, lilly buds and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the spring onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
To Serve: serve with mandarin crepês and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake.