Step 1
Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
Step 2
Sprinkle pork with salt black pepper and Sichuan pepper. Set aside.
Step 3
Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft about 5 minutes.
Step 4
Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
Step 5
Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated about 1 minute more. Transfer to a small plate.
Step 6
Place scallions cabbage and cooked egg in individual serving dishes.
Step 7
Combine hoisin sauce ginger sake soy sauce and garlic in a small bowl.
Step 8
Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
Step 9
Place moo shu pancakes in the center of the table surrounded by meat vegetables and sauce. Moo shu is eating by taking a moo shu pancake in your hand spread the inner side with sauce then add pork mixture egg and vegetables as desired wrap and eat.