<http://schema.org/recipeInstructions>
" Heat oven to 200 degrees. Prepare marinade. In small bowl stir soy sauce, sherry, and sugar until sugar dissolves; combine in medium-size bowl with pork slices. Toss well to coat; let stand 15 minutes. Meanwhile, warm crepes according to package directions. In 12-inch skillet over medium-high heat, heat 1 tablespoon oil. Drain pork, reserving marinade; add pork to skillet along with ginger. Cook and stir about 1 minute until pork is browned; using slotted spoon, remove to plate. Add remaining 1 tablespoon oil to skillet; add carrots and mushrooms; cook and stir 2 minutes. Add cabbage, bamboo shoots, corn, sesame oil, and reserved marinade; cook and stir 1 to 2 minutes longer until cabbage is wilted and mixture is heated through. Return pork to skillet; remove from heat. To serve, place each warmed crepe on work surface; spread with 1 tablespoon hoisin sauce. Spoon one fourth of pork filling in mound on one side of crepe; fold crepe into quarters around filling. Serve immediately, accompanied by Watercress and Radish Salad. Makes 4 servings. WATERCRESS AND RADISH SALAD In medium-size bowl using wire whisk or fork, beat 2 tablespoons low-sodium chicken broth, 1 tablespoon rice wine vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt to blend well; set aside. Remove stems from 1 small bunch watercress to make about 4 cups leaves; trim and thinly slice 1/2 bunch radishes to make about 2/3 cup. Toss watercress and radishes gently but thoroughly with dressing. Makes 4 servings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22752/mu-shu-pork-110/>