Ken Hom served up tasty mu shu pork with hoisin sauce and pancakes on Saturday Kitchen.

The ingredients are: 450g boneless pork fillet, cut into thin strips about 7.5cm long, 1 free-range egg white, ½ tsp salt, 2 tsp cornflour, 280ml groundnut or vegetable oil, for deep frying, 4 free-range eggs, beaten, 25g dried lily stems (golden needles), soaked, trimmed and shredded, 50g tree ear mushrooms, soaked, rinsed, hard stems removed and finely shredded, 6 spring onions, finely shredded, 1 tsp sugar, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp Shaoxing rice wine or dry sherry, 1½ tbsp light soy sauce and 2 tsp sesame oil.

To serve: Chinese pancakes and hoisin sauce, for dipping.

See recipes by Ken in his book titled: Complete Chinese Cookbook available from Amazon now.