Moo shu is a Chinese dish with pork, baby pak choi, fresh root ginger and bamboo shoots rolled up in a wrap, normally a Chinese pancake. I used ready made tortilla wraps in this dish for ease of preparation.
To make the marinade whisk together soy sauce, vinegar, sugar and cornflour in a medium bowl. Add pork and stir until well coated. Cover and marinate in the fridge for 4 hours.
For the sauce mix water, chicken broth, soy sauce, sherry vinegar, sesame oil and cornflour in a small bowl. Set aside.
Heat 1 tablespoon oil in a wok or a large frying pan over high heat. Remove pork from the marinade and sear in the hot oil while constantly stirring. Discard marinade. When the meat is evenly browned on all sides, take out with a slotted spoon and set aside.
Add another tablespoon oil to the wok and fry the eggs until scrambled. Take out of the pan and set aside.
Pour the remaining oil and sesame oil into the wok and stir-fry ginger, spring onions and garlic for 5 minutes until soft. Add bamboo shoots and pak choi and stir-fry until wilted.
Mix scrambled eggs and pork with the vegetables in the wok and pour sauce over it. Bring to the boil and simmer for a few minutes until sauce is thickened and all ingredients are hot.
Heat tortillas in the oven or microwave until soft and warm. Ladle some of the pork mixture onto each tortilla and adda dash of hoisin sauce, when using. Roll up and serve.