Mu Shu Pork in Chinese Pancakes

Pancakes: Place all the ingredients in a food processor and blend until smooth. Tip into a jug, cover and leave for 30 minutes. Heat a 22 cm non-stick sauté pan and brush lightly with a little vegetable oil. Add ¹/₃ cup of batter and swirl to evenly coat the base of the pan. Cook for about 1 minute until just touched with colour, turn and cook for another 30 seconds. The pancakes should be pale. Tip onto a plate and cover with a clean tea towel. Repeat with the remaining batter until you have 10-12 pancakes.

Pork: Cut the pork fillet into ½ cm thick slices. Stack the slices and cut into thin strips. Combine the remaining ingredients in a bowl, add the pork and toss to coat well. This can be done 1 day ahead. Cover and refrigerate until ready to cook.

To cook: Heat 2 tablespoons of oil in a wok until hot. Cook the pork in 2-3 batches, stir frying for 1-2 minutes until just cooked. Remove from the wok with a slotted spoon and set aside. Add a little more oil and cook the garlic and ginger for a few seconds. Add the carrot, mushrooms, cabbage and bean sprouts and toss until the cabbage is just wilted. Stir in the oyster and soy sauces, the Shaoxing wine and the pork with any meat resting juices and toss well to combine. Cook for 1-2 minutes until the pork is hot and the ingredients are well combined.

To serve: Spread the pancakes with hoisin or plum sauce and top with a spoonful of mu shu pork. Fold in the sides and roll up tightly.