| 1 | Cut pork into matchstick pieces. |
| 2 | Cut onions into 2 inch lengths , then cut the strips into shreds. |
| 3 | Heat wok or large deep skillet over high heat. |
| 4 | Add 1 tablespoon of oil, swirl to coat bottom and side. |
| 5 | Add onions, cabbage, bean sprouts and bamboo shoots. |
| 6 | Stir-fry until just wilted; remove to large bowl. |
| 7 | Reheat pan; add 2 more tablespoon oil. |
| 8 | Add eggs, swirling pan to spread out into thin layer. |
| 9 | Cook until firm, breaking eggs up into small pieces. |
| 10 | Remove to bowl with vegetables. |
| 11 | Reheat pan; add sesame seeds and remaining oil. |
| 12 | Add pork; stir-fry until browned and thoroughly cooked. |
| 13 | Add soy, salt and sugar. |
| 14 | Return vegetable-egg mixture to pan. |
| 15 | Stir-fry until heated. |
| 16 | Serve with mandarin pancakes. |
| 17 | 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). |
| 18 | Fold pancake in half like soft taco, or roll it up, folding over one end to hold in the juices. |
| 19 | Eat with fingers. |
