Prepare the Mandarin Pancakes according to the recipe and set them aside.
Make the Dipping Sauce: In a small saucepan, bring the tamari, water, rice wine, and ginger slices to a boil.
Simmer for 1 minute.
Remove and discard the ginger.
Pour the sauce into small individual dipping bowls.
Rehydrate the Dried : Place the tiger lily buds and cloud ears in separate small bowls.
Cover each with hot water and let them soak for 30 minutes.
Prep the Soaked : Drain the tiger lily buds, rinse them under cold water, and trim off any hard ends.
Cut the buds in half.
Drain the cloud ears, rinse them, and chop them finely.
Mix the Stir-Fry Sauce: In a small bowl, whisk together the rice wine, tamari, cornstarch, and sugar until smooth.
Set aside.
Cook the Eggs: Heat a wok or large skillet over medium heat.
Add 2 tablespoons (30 ml / 1 fl oz) of peanut oil.
Once hot, pour in the beaten eggs and cook, tossing constantly, until they are just set, about 3 minutes.
Transfer the cooked eggs to a plate.
Stir-Fry the Vegetables: Add the remaining 2 tablespoons (30 ml / 1 fl oz) of peanut oil to the hot wok.
Add the minced ginger and stir-fry for 15 seconds until fragrant.
Add the cabbage and stir-fry for 2 minutes, then add the mushrooms and stir-fry for another 2 minutes.
Add the water chestnuts, tiger lily buds, and cloud ears, and continue to stir-fry for 2 more minutes.
Combine and Finish: Roughly chop the cooked eggs and add them back to the wok. Give the stir-fry sauce a quick re-stir, then pour it into the wok.
Toss everything together for 2 minutes until the sauce thickens.
Add the shredded scallions, toss once more, and remove from the heat.
Serve: Transfer the filling to a serving bowl.
Drizzle with sesame oil, season with salt and pepper, and toss to combine. To eat, spoon the filling onto a warm Mandarin pancake, roll it up, dip it in the sauce, and enjoy!
