In a bowl toss the pork with the rice wine, soy sauce, sesame oil, cornstarch, garlic, and ginger. Cover and marinate, refrigerated, for 2 to 4 hours.
In a large wok or sauté pan heat 2 tablespoons of the oil over medium-high heat. Add the eggs and quickly scramble. Remove the set eggs from the pan and set aside.
Heat the remaining 2 tablespoons of oil in the work and add the drained pork strips. Stir fry over high heat until browned and cooked through, about 3 minutes. Remove from the pan and set aside. Add the remaining ingredients except the hoisin sauce and pancakes to the wok and stir-fry until wilted and well combined, about 2 minutes. Return the pork to the pan and stir to mix well and heat through. Add the eggs and mix well. Remove from the heat and place in a decorative bowl.
To serve, place 1 pancake on a plate and coat with 2 teaspoons of hoisin sauce. Top with the Mu Shu Pork filling, roll into a cylinder, and serve immediately.
Yield: 4 to 6 servings