Moo Shu Pork - cooking recipe

Ingredients

5 ounces boneless pork loin roast
2 1/2 tablespoons soy sauce, divided
2 tablespoons cornstarch
1 tablespoon wine
1 tablespoon water
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
2 tablespoons hoisin sauce
3 tablespoons vegetable oil, divided
3 eggs, beaten

Preparation

Cut pork into 1/4-inch-thin strips and mix with 1 tablespoon soy sauce, cornstarch, wine, and water.
Mix remaining 1 1/2 tablespoons soy sauce with cabbage, carrot, bean sprouts, and hoisin sauce in a separate bowl.
Heat 1 tablespoon oil in a wok over medium-high heat. Pour in eggs. Cook and scramble until set, about 3 minutes. Remove from wok and set aside.
Heat another tablespoon of oil in the same wok; cook pork mixture until meat is no longer pink, about 3 minutes. Remove mixture and set aside.
Heat remaining tablespoon of oil in the wok. Add cabbage mixture; stir-fry until softened but still crunchy, about 3 minutes. Add the pork mixture and eggs; stir evenly and drain.