Here a recipe for Mu-shu Pork. I'm a vegetarian and used a meat substitute
instead of pork, added a can of chopped water chestnuts, added 2 cups
broccoli and omitted the egg, then enjoyed with hoisin sauce over rice. I
just used basic soy sauce rather than the thick/thin called for. I also
dumped the marinade into the work along with the "meat." The result was so
good I wanted to spread the word. Here is the original recipe, which is
adapted from Yan-kit's Classic Chinese Cookbook.
vc Vermont

1/2 oz cloud ears reconstituted
1 oz golden needles (lily flower/buds) reconstituted
10-12 oz lean pork
4 eggs
8 T peanut or corn oil
1/2 t salt
1 T thick soy sauce
1/4 t sugar
3-4 large scallions, sliced diagonally, white and green parts separated
1 T Shaohsing wine or medium-dry sherry
2 t sesame oil or to taste

For the marinade
1/4 t salt
1/2 t sugar
1 t thin soy sauce
1 t thick soy sauce
6 turns white pepper mill
1 t Shaohsing wine or medium dry sherry
1 t potato flour
1 T water
1 T peanut or corn oil

-Soak cloud ears and golden needles in boiling water for additional 20-30
mins. Squeeze out excess water from cloud ears and golden needles. Split
golden needles lengthwise with fingers
-Slice pork into thin, even rectangular pieces. Mix marinade ingredients
except for oil. Place pork in bowl w/marinade and let stand for 20 Min. Stir
in oil
-Beat eggs w/ 1 T of oil and 1/4 t salt. Heat wok over high heat until smoke
rises. Add 2 T oil and swirl around. Add cloud ears & stir for about 30
seconds. Add golden needles and continue to stir and turn until very hot.
Season w/1/4 t salt, soy sauce and sugar. Set aside on warm dish.
-Wipe wok clean and reheat until hot. Add 2 T oil and swirl around. Pour in
egg and fold and turn until egg forms into lumps. Transfer to warm plate.
Wash and dry wok.
-Reheat wok until smoke rises. Add remaining oil and swirl around. Add white
scallions, stirring for few seconds. Add pork and turn rapidly for about 1
minute, until partially cooked. Splash in wine and stir until it sizzles.
Return all ingredients to wok. Stir/mix for another minute, so that pork is
thoroughly cooked, the egg firmer and all ingredients hot. Add green
scallions. Transfer to warm dish and sprinkle with sesame oil.
-Usually served w/pancakes but great over rice.