Step 1
Place 2 tablespoons of soy sauce 2 tablespoons of white wine 1 teaspoon of sesame oil and 2 teaspoons of cornstarch in a non-reactive bowl and stir until smooth. Stir the pork strips into the marinade until thoroughly coated and refrigerate for 1 hour.
Step 2
Pour hot water over the shiitake mushrooms in a bowl and allow to soften for 15 to 20 minutes. Drain pat dry remove any hard stem pieces and finely chop the mushrooms. Combine the mushrooms green onions garlic and ginger in a bowl and set aside.
Step 3
Remove the leaves from the Napa cabbage and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices then cut them into 1-inch pieces. Finely chop the green leafy portions and set aside the sliced stems and chopped leaves in separate bowls.
Step 4
In a small bowl stir together 3 tablespoons of soy sauce 3 tablespoons of white wine 1/2 teaspoon of cornstarch sugar and ground black pepper. Set the mixture aside.
Step 5
Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat and cook and stir the marinated pork until cooked through no longer pink and the edges have begun to brown about 5 minutes. Remove the pork to a bowl.
Step 6
Pour the beaten eggs into the hot wok adding more vegetable oil if necessary and cook and stir until the eggs are scrambled firm and well-broken up about 2 minutes. Stir in the mushroom mixture and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy about 1 minute and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine cook and stir the mixture until hot about 1 more minute then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot about 2 minutes.
Step 7
Mix the hoisin sauce 1 tablespoon of soy sauce and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve spread about 1 tablespoon of hoisin mixture on each pancake top with about 1/2 cup of the pork mixture roll and serve.