Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds. Lightly beat the eggs with a pinch of salt.
Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes.
Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers. (See Final Preparation and Serving section below for more complete details.)
Notes: - Can use white mushrooms and dried black mushrooms in this recipe, but any variety of mushrooms, either fresh or reconstituted dry. - I did all of my chopping ahead of time and set all of the chopped ingredients aside in separate bowls. The cutting was the longest part of the process. Once I started cooking, it really came together quickly and beautifully. - In a pinch, you can use pre-chopped cabbage, usually sold as a cole slaw blend, as the basis of your Moo Shu. - If the stir fry is ready ahead of time, you can reduce the burner to low and cover the pan until you are ready to serve.