Hunan Mu-Shu Pork
Source: Henry Chung's Hunan Cookbook
6 T vegetable oil
3 eggs, beaten
1/2 pound shredded lean pork
3 scallions, finely shredded
2 T soy sauce
1 T white wine
1/2 T finely shredded fresh ginger
4 T chicken broth
1 pkg flour tortillas, warmed (or used homemade Chinese pancakes)
Heat a wok over highest heat for 1 minute; add 4 T oil. When smoking hot, stir in eggs and cook them only until set. (Do not overcook). Remove eggs to a strainer and drain off oil.
Clean the wok and reheat it again over highest heat for 1 minute. Add remaining 2 T oil. When oil is smoking hot, add shredded pork and stir-fry vigorously for 2 minutes. Then add shredded scallions, soy sauce, wine, and ginger; keep stirring. Return eggs to wok, then add chicken broth. Continue stirring until dish is well blended. Serve with flour tortillas.