I just finished a lovely meal of Mu Shu Pork. Geez I love a little Mu Shu. There are no pics cause it's all gone! In this version I used portabello mushrooms instead of shitake, Tatsoi instead of chinese cabbage and tossed a bit of chopped cilantro on the mixture at the end (cause I had some fresh on hand and I luv cilantro). I could only get portabello mushrooms at the market this week and I picked up some Tatsoi cause I was feeling frisky. I had no idea what it'd be like but it looked like a cross between bok choy and spinach. It's actually quite tasty, mild. My point here is, and I do have one... you can make some adjustments to this recipe depending on what is accessible to you. And don't forget to serve with some Hoisin sauce on the side. I could seriously swim in that stuff.... mmmmm.
Here's my original Mu Shu recipe. Enjoy!