Combine in a bowl the 4 tablespoon tamari soy sauce, cornstarch, mirin, ginger and sriracha. Add pork strips and coat with sauce. Cover and marinate 30 minutes.

In a small bowl combine chicken broth, hoisen sauce, oyster sauce, rice vinegar and sriracha sauce.

In a wok or large skillet heat chili oil and add pork and and cook until done. Remove to a plate.

Add mushrooms bamboo shoots and onions and cook until softened.

Add slaw, broth mixture and pepper to taste, cook quickly on high, stirring until liquid is almost gone. Turn off heat and add reserved egg strips, cooked pork and green onions.

Turn out onto serving dish

Combine all Mandarin sauce ingredients in a bowl and whisk to combine.

Make Mandarin Pancakes, They should be made before the Moo Shu Pork so they will be ready. In a bowl mix flour, water, sugar and asian seasoning until a dough forms.

Transfer dough to a floured surface and Knead until smooth, about 3 minutes.

Roll into a 12 inch log, cover with plastic wrap and let sit 5 minutes.

Cut into 12 slices.

Roll each slice into about an 8 inch thin circle.

Brush one side of each circle lightly with seasame oil.

Sandwich 2 pancakes together with seasame oil sides inside. The outside will be dry.

Spray a 9 inch skillet with non-stick spray and heat to medium high. Add 1 pair of pancakes cooking just until each side is dry, and a spotty golden. Remove from skillet and carefully peel them apart while hot and stack between parchment paper

Continue with remaining pancakes.

Fold over and garnish with green onions. Enjoy!