Begin by preparing all your ingredients. Thinly slice the pork and combine it in a bowl with the Shaoxing rice wine, light soy sauce, cornstarch, and white pepper. Allow the mixture to marinate for about 15–20 minutes. This will enhance the flavor of the pork and ensure tenderness.

While the pork is marinating, wash and chop the vegetables. Make sure to julienne the carrots and thinly slice the bell pepper and scallions. Finely shred the cabbage. If you have dried mushrooms, soak them in warm water for about 30 minutes to rehydrate. After soaking, slice them into strips.

In a large skillet or wok, heat the neutral oil over medium-high heat. Add the marinated pork and stir-fry until the meat is cooked through and slightly browned. This should take about 3–5 minutes. Once cooked, remove the pork from the pan and set it aside.

In the same skillet, add a bit more oil if necessary. First, add the minced garlic and fresh ginger, sautéing until fragrant. Then, add the carrots, bell pepper, mushrooms, and cabbage. Stir-fry for 3–4 minutes or until the vegetables are slightly tender but still crisp.

Return the cooked pork to the skillet with the vegetables. Now, pour in the low-sodium chicken broth, oyster sauce, soy sauce, and toasted sesame oil. Stir well to mix everything together. In a small bowl, dissolve cornstarch in a little water and add this to the skillet to thicken the sauce. Cook for 2–3 minutes until everything is heated through and well combined.

Finally, make a well in the center of the skillet. Pour the lightly beaten eggs into the well, stirring gently to scramble them as they cook. Once the eggs are set, fold them into the rest of the ingredients.

To serve, lay out the moo shu pancakes and place a generous scoop of the Moo Shu Pork mixture onto each one. Drizzle with hoisin sauce and sprinkle with fresh cilantro leaves if desired. Roll it up and enjoy!