- 3 Eggs
- 3 1/2 cups ( 875 mL ) Cooking oil (canola or vegetable)
- 6 oz ( 175 g ) Pork loin
- 2 oz ( 60 g ) Julienne cabbage
- 2 oz ( 60 g ) Julienne black fungus
- 1 oz ( 30 g ) Julienne carrots
- 1 oz ( 30 g ) Julienne bamboo shoots
- 1 oz ( 30 g ) Shiitake mushroom
- 8 Pieces os noodle crêpes*
- 2 tsp ( 10 mL ) Cooking oil (canola or vegetable)
- ½ tsp ( 2.5 mL ) Julienne ginger
- ½ tsp ( 2.5 mL ) Minced garlic
- ½ tsp ( 2.5 mL ) Salt
- ½ tsp ( 2.5 mL ) Sugar
- 1 tsp ( 5 mL ) Dark soy sauce
Crack eggs in a bowl and beat well.
Heat the cooking oil in a deep wok for 3-5 minutes (until it is sufficiently hot). Slowly pour the egg into the hot oil, while gently stirring. Let the egg form fine shreds. Use a skimmer to take the egg shreds out of the oil and set it aside for later use. If you find it too greasy, use paper towels to absorb excess oil.
Slice the pork loin across the grain into thin pieces. Each slice should be 3mm thick and cut into matchsticks.
Boil water in a pot. Add pork, cabbage, black fungus, carrots, bamboo shoots and mushrooms, and cook for 3 minutes. Drain the water and set aside for later use.
Place the crepes in a steam basket. Boil a pot of water and place the basket on top of the pot above the water level (match the size of the pot and the basket to fit well). Let it steam for 5 minutes.
Heat wok with remaining cooking oil. Add ginger and minced garlic. Add the boiled pork, cabbage, black fungus, carrots, bamboo shoots and mushroom mixture.
Add the egg shreds and season with salt and sugar and dark soy sauce. Stir-fry for 3 minutes.
Place shredded fillings equally into the 8 crêpes. Fold into half-moon shape. Serve immediately.
* Noodle crêpes are a thin circular crêpe-like wrapper. This is also known as “Mandarin Pancake” or “Spring Pancake.”
Boiling vegetables and pork separately (step 3) will give you better results, but it will take more time
This dish goes well with beef, chicken, or duck