1-First Step: Marinate the pork and prep your station Start by thinly slicing the pork. In a bowl, marinate the sliced pork with soy sauce, cornstarch, and sesame oil, then let it sit about 15 minutes. While it marinates, soak and drain wood ear mushrooms properly (if using dried), chop scallions, and mince ginger and garlic. Keep everything close to your stove because high-heat stir-frying moves quickly.

2-Second Step: Stir-fry the pork fast, then set it aside Heat your wok or large skillet until very hot. Stir-fry the marinated pork on high heat until it browns, about 3 to 4 minutes. You are aiming for cooked-through pork without drying it out, so avoid crowding the pan. Remove the pork to a plate and keep going with the vegetables.

3-Third Step: Cook mushrooms and aromatics on high heat Add a small amount of oil, then stir-fry wood ear mushrooms along with ginger and garlic until fragrant. If you are using extra vegetables (like cabbage or similar crisp stir-fry vegetables), add them now so they cook quickly without going soft. Continue cooking for about 4 minutes, keeping everything moving so it stays crisp-tender.

4-Fourth Step: Briefly scramble eggs in the wok Push the vegetables slightly to one side. Add beaten eggs to the hot wok and scramble briefly until just set. Then remove the eggs and set aside so they do not overcook while you finish the rest.

5-Final Step: Combine everything, flavor with hoisin, and serve wrapped Return the pork to the wok with the vegetables. Add the eggs back in, then stir in hoisin sauce and soy sauce so everything gets glossy and evenly coated. Warm the thin pancakes separately, then serve family-style with hoisin sauce on the side for wrapping. Wrap tightly, use about two tablespoons of filling per pancake, and eat right away for the best texture.