1/2 lb Rolled pork roast
5 tb Oil
1/2 bn Green onion/scallion
2 c  Thinly sliced/shredded
-chinese cabbage (bok choy)
1 c  Fresh bean sprouts
1 cn (8.5-oz) drained bamboo
-shoots
4    Beaten egg
1 tb Sesame seeds
2 tb Soy sauce
1/2 ts Salt
1/2 ts Sugar
Mandarin pancakes (from any
-oriental market)

Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut
the strips into shreds. Heat wok or large deep skillet over high heat. Add
1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage,
bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large
bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to
spread out into thin layer. COok until firm, breaking eggs up into small
pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and thoroughly cooked. Add
soy, salt and sugar. Return vegetable-egg mixture to pan. Stir-fry until
heated. Serve with mandarin pancakes. Have each person add about a
tablespoon of filling to their own pancakes, adding a dab of hot mustard,
oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one end to hold in the
juices. Eat with fingers.