Mu Shu Pork

• 1 pound lean pork, cut in thin strips
• 2 eggs, beaten with a dash of salt
• Oil and cooking spray, as needed
• 1 medium carrot, julienned
• 10 ounces angel hair cabbage
• 1 can bamboo shoots, drained and julienned
• 8 ounces fresh cremini mushrooms, sliced
• 8 ounces fresh bean sprouts or 14 ounce can, drained
• 4 green onions, cut on the bias
• Salt, to taste
• Marinade - See Below

Marinade:
1/4 cup soy sauce
2 tablespoons dry white wine
2 tablespoons granular Splenda or equivalent liquid Splenda
2 teaspoons sesame oil
2 teaspoons hoisin sauce
1/2 teaspoon pepper
1 teaspoon fresh ginger, grated or 1/8 teaspoon ground ginger
2 cloves garlic, minced

Combine the marinade ingredients in a medium bowl; add the pork and mix well. Marinate in the refrigerator 3 hours.

Meanwhile spray a 12-inch nonstick skillet with cooking spray and heat over medium-low heat. Pour in the beaten eggs and spread evenly over the bottom of the pan to form a big "pancake". Cook until the underside is set but not brown. Very carefully flip the egg over in one piece and cook until the other side is set. Flip out onto a large cutting board; let cool. Roll up like a jelly roll and cut into thin ribbons. Set aside. Get all of the other vegetables ready for cooking.

Heat 1 tablespoon oil in a large wok over high heat. Add the pork and marinade and cook just until the meat no longer looks raw on the outside. Add the carrot, cabbage, bamboo shoots, mushrooms and bean sprouts; cook until the vegetables are crisp-tender. Add the sliced egg to the wok and cook just until heated through. The long strands will break up with stirring