Cut pork into matchstick pieces. Cut onions into 2inch lengths , then cut the strips into shreds. Heat wok or large deep skillet over high heat. Add 1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage, bean sprouts and bamboo shoots.

Stir-fry until just wilted; remove to large bowl.

Reheat pan; add 2 more tablespoon oil. Add eggs,

swirling pan to spread out into thin layer. COok until

firm, breaking eggs up into small pieces. Remove to

bowl with vegetables. Reheat pan; add sesame seeds and

remaining oil. Add pork; stir-fry until browned and

thoroughly cooked. Add soy, salt and sugar. Return

vegetable-egg mixture to pan. Stir-fry until heated.

Serve with mandarin pancakes. Have each person add

about a tablespoon of filling to their own pancakes,

adding a dab of hot mustard, oyster or plum sauce or

dipping sauce (from wonton recipe). Fold pancake in

half like soft taco, or roll it up, folding over one

end to hold in the juices. Eat with fingers.

Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.

Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart.