Before You Begin

We strongly recommend weighing the flour for the mu shu pancakes. For an accurate measurement of boiling water, bring a full kettle to a boil and then measure 3/4 cup.

For the Pancakes

1. Using wooden spoon, mix flour and boiling water in bowl to form rough dough. When cool, transfer dough to lightly floured surface and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.
2. Roll dough into 12-inch-long log on lightly floured surface and cut into 12 equal pieces. Turn each piece cut side up and pat into rough 3-inch disk. Brush 1 side of 6 disks with sesame oil; top each oiled side with unoiled disk and press lightly to form 6 pairs. Roll disks into 7- inch rounds, lightly flouring work surface as needed.
3. Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil. Place pancake in skillet and cook without moving it until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack pancakes moist side up and cover loosely with plastic. Repeat with remaining pancakes. Cover pancakes tightly and keep warm. Wipe out skillet with paper towel. (Pancakes can be wrapped tightly in plastic wrap, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months. Thaw wrapped pancakes at room temperature. Unwrap and place on plate. Invert second plate over pancakes and microwave until warm and soft, 60 to 90 seconds.)

For the Stir-Fry

1. Microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer and reserve 1/3 cup liquid. Discard mushroom stems and slice caps thin.
2. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, sugar, ginger, and pepper in large bowl. Add pork and toss to combine. Whisk together reserved mushroom liquid, remaining 2 tablespoons soy sauce, remaining 1 tablespoon sherry, and cornstarch; set aside.
3. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add eggs and scramble quickly until set but not dry, about 15 seconds. Transfer to bowl and break eggs into 1/4- to 1/2-inch pieces with fork. Return now-empty skillet to medium high heat and heat 1 tablespoon oil until shimmering. Add scallion whites and cook, stirring frequently, until well browned, 1 to 1 1/2 minutes. Add pork mixture. Spread into even layer and cook without moving it until well browned on 1 side, 1 to 2 minutes. Stir and continue to cook, stirring frequently, until all pork is opaque, 1 to 2 minutes longer. Transfer to bowl with eggs.
4. Return now-empty skillet to medium-high heat and heat remaining 1 tablespoon oil until shimmering. Whisk mushroom liquid mixture to recombine. Add mushrooms and bamboo shoots to skillet and cook, stirring frequently, until heated through, about 1 minute. Add cabbage, all but 2 tablespoons scallion greens, and mushroom liquid mixture and cook, stirring constantly, until liquid has evaporated and cabbage is wilted but retains some crunch, 2 to 3 minutes. Add pork and eggs and stir to combine. Transfer to platter and top with scallion greens.
5. Spread about 1/2 teaspoon hoisin in center of each warm pancake. Spoon stir-fry over hoisin and serve.