MOO SHOO PANCAKES RECIPES

Steps:

• Place the flour in a large bowl and stir in the salt, if using. Pour in the boiling water and stir together with a fork. (If the dough seems too dry or crumbly, stir in a little more water, up to 1/4 cup or so.) Once the dough comes roughly together, check to see if it's cool enough to handle. If it's not, wait a few seconds. When it's cool enough to not burn you, knead in the bowl until all the flour is incorporated. Move onto a large cutting board and knead another minute or two, until the dough is tender, smooth, and elastic.
• Roll dough into a foot-long rope and cut into 12 equal pieces. You want the pieces to be very similar in size so they'll roll out well in pairs. Roll each piece into a ball and flatten slightly.
• Take two dough balls and brush one flattened side of each with sesame oil. Press them together with oiled sides touching, patting them out until they're about 3 inches across. Use a rolling pin, wine bottle, or whatever you use to roll things to roll out very thinly, aiming for an even 7-inch circle (But don't worry about the shape too much; as long as they fit on your griddle or skillet they will be fine.) Repeat until you have 6 little pancakes.
• Heat a nonstick (or seasoned cast iron) skillet or griddle over medium-low heat. (We used a nonstick crepe pan.) Lay on one pancake and cook for a minute or so, until the bottom is browned in places and the top is showing bubbles. Flip and cook the second side for a minute, until browned in spots. Remove to a plate and pull apart like magic to reveal two super-thin pancakes! (Be careful of the steam.) Repeat with remaining pancakes until all are cooked. Serve with a simple, cabbage-and-ginger-heavy stir-fry and hoisin sauce. Assemble at the table and enjoy!

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.