MOO TO YOU 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:

• Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. Cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. Remove from the wok, and set aside. Wipe out the wok.
• Heat the remaining tablespoon of vegetable in the wok until it begins to smoke. Stir in the garlic, and cook for a few seconds until it turns golden-brown. Add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine, and chicken broth in a small bowl. Pour over the chicken, and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok, and toss with the sauce.