1.5 c ap flour
3/4 c boiling water
bring together on floured board, kneed 4 minutes, cover rest 30 minutes
roll to 12″ log. Cut into 12 pieces. Work each piece into 3″ pancake. Brush 6 with toasted sesame oil. Place another on top original so they are double thick. Roll to 7″. In nonstick skillet heat .5 tbs veg oil over med heat. Put one bundle in. Wait for bubbles between layers. Flip. Very little brown. Cool for a few seconds and peel apart.
1oz dried shiitake mushrooms re-hydrated in microwave for 1 minute sliced thin.
Save 1/3c mushroom liquid. Add 2 tbs soy sauce 1tbs dry sherry. 2 tsp corn starch. 12oz pork tenderloin. Trimmed . Cut length wise in half. Cut in small pieces against grain. Add 2tbs soy sauce 1 tbs dry sherry, 1tsp sugar, 1tsp ginger, 1/4 tsp white pepper. Add pork.
Add two eggs to hot skillet with oil. Scramble 15 seconds. Take out of pan. Mash with fork. Add oil and whites of 6 scallions. Add pork. Brown. Add to eggs. Add oil and bamboo shoots 8oz and mushrooms. Heat through. Add 3c finely shredded cabbage and 2 tbs scallion greens. add mushroom sauce. Wilt cabbage. Add pork and eggs.
From: America's Test Kitchen