This popular dish is often served at Chinese restaurants with hot pancakes or crepes. It's easier to make at home than you think — and you can even replace the pork with chicken or shrimp. Hoisin sauce is the key to this dish with its depth of color and sweet and salty taste. It can be found in the Asian section of your grocery store.
In a bowl, whisk together soy sauce, rice wine, sugar, and cornstach. Add in the pork and marinate for 30 minutes.
In a small bowl, whisk together all the ingreidents and set aside.
Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls filled with room temperature water and soak for about 30 minutes. Remove any excess water and remove the stems from the black mushrooms and the hard tips for the lily buds. Cut into thin strips
Rinse the bamboo shoots under warm running water, drain, and cut into thin strips.
Heat 2 more tablespoons of oil and cook the ginger until aromatic. Stir-fry the pork until it is cooked through. Remove from the wok.
Heat 2 tablespoons oil in a wok over medium-high heat. When the oil is hot, add the eggs and scramble. Remove the eggs and clean the wok. Heat 2 more tablespoons of oil and cook the wood ears, lily buds, mushrooms, and bamboo shoots. Cook for 1 minute and move to the sides of the pan. Add the sauce into the center of the wok and stir quickly to thicken. Add back in the pork and the scrambled eggs. Stir in the green onions and cook until everything is mixed together. Remove from heat and add in he sesame oil.
Serve with pancakes or crepes and hoisin sauce. Spread the hoisin sauce on the pancake and add the meat mixture.