PREPARATION:
- For marinade, combine 1 teaspoon cornstarch, 2 teaspoons soy sauce and 2 teaspoons sherry in large bowl. Add meat; stir to coat. Let stand 30 minutes.
- Meanwhile, place dried mushrooms and wood ears in small bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out excess water. Cut off and discard mushroom stems; cut caps into thin slices.
- Pinch out hard nobs from center of wood ears; discard. Cut wood ears into thin strips.
- For sauce, combine remaining 3 teaspoons cornstarch, 6 teaspoons soy sauce and 3 teaspoons sherry in small bowl. Add water, sugar and sesame oil; mix well.
- Heat 1/2 teaspoon vegetable oil in small nonstick skillet over medium-high heat. Add 1/2 of eggs, tilting skillet to cover bottom. Cook eggs just until set. Loosen edges and turn omelet over; cook 5 seconds. Remove omelet from skillet. Repeat with another 1/2 teaspoon vegetable oil and remaining eggs.
- When omelets are cool, cut in half. Stack halves; cut crosswise into thin strips.
- Heat remaining 6 teaspoons vegetable oil in wok or large skillet over high heat. Stir in ginger. Add meat; stir-fry until meat is no longer pink in center, about 2 minutes. Add mushrooms, wood ears, bamboo shoots, carrot and chicken broth; stir-fry 2 minutes. Add bean sprouts and onions; stir-fry 1 minute.
- Stir cornstarch mixture; add to wok. Cook, stirring constantly, until sauce bubbles and thickens. Stir in omelet strips.
- To serve, spread about 2 teaspoons hoisin sauce onto each pancake. Spoon about 3 tablespoons pork mixture down center. Fold over bottom; roll up.