Prepare all the other shredded ingredients—tree ears, lily stems, scallions, and bamboo shoots.
In a separate steamer, heat the pancakes.
Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in the beaten egg. As soon as the egg begins to cling to the wok, scoop it and fold it over to scramble it. Work fast because the egg solidifies quickly, and it can overcook. As soon as it solidifies, remove it from the wok and set it aside.
stir-fry the pork over high heat in 1 tablespoon of the oil for 30 seconds, or until it no longer looks raw. Remove it from the wok and set it aside.
In the remaining 2 tablespoons of the oil, stir-fry the vegetables, more to combine them and heat them through than to cook them.
Add the pork and mix it well with the seasonings.
Finally, add the eggs, breaking them up to form bite-size lumps. Combine the ingredients well.
Arrange the heated pancakes, folded into quarters, around a small bowl of hoisin sauce. Serve the Mu Shu Pork on a separate platter.
Smear about a teaspoon of hoisin sauce with chopsticks (or a small spoon) over the middle of the un-browned side of a pancake.
Spoon a couple of tablespoons of filling on the hoisin sauce.
Fold one end of the pancake over the filling.
Then fold the other half to wrap it like a crepe. The wrapped Mu Shu Pork is easiest to eat with the hands, but the proper way is to use chopsticks.
May be prepared in advance through step 4.
Suggested Beverage: Rosé or light red wine, chilled