MY MOO RECIPES

Steps:

• Add the flour, baking powder, baking soda, and salt to a mixing bowl and stir to combine.
• In the bowl of a stand mixer fitted with a paddle attachment, mix the shortening and sugar together on medium-high speed until soft and fluffy.
• With the mixer running, add the eggs one at a time.
• Add the sour cream and vanilla and mix until creamy.
• Reduce to low speed and add the dry mixture 1/3 at a time until evenly mixed.
• Chill the dough in the fridge for 1-2 hours.
• Divide the dough into two halves.
• Roll the first half out on a floured surface until it's a little over 1/4" thick.
• Cut out cookies with a floured cookie cutter, and use a spatula to transfer them to the baking sheet.
• Repeat with the other half of the dough, then bake the cookies at 350°F for 10-12 minutes, or until just beginning to brown around the edges.
• Move cookies to a cooling rack to cool completely.
• Prepare the frosting, adding powdered sugar or a splash of milk as necessary to achieve thick, fluffy frosting.
• Spread the frosting generously over the cookies and top with sprinkles.

Steps:

• Whisk the hoisin, soy, mirin, sesame oil, garlic and ginger in a mixing bowl. Season with salt and pepper. Add the sliced chicken and toss to coat evenly. Marinate the chicken, covered, at room temperature for 20 to 30 minutes.
• Once 5 minutes of marinating time remains, heat a large wok or skillet over high heat and add 2 tablespoons of the canola oil to heat. Using a slotted spoon, strain the chicken add to the very hot wok or skillet. Cook, allowing it to brown, stirring occasionally, about 2 minutes. Add the red bell pepper and the onion slices, allowing them to soften, another minute. Next, add the cabbages and carrots and cook, stirring occasionally, until just browning, about 2 minutes. Push the chicken and vegetables to the side of the wok and stir in the mushrooms, bamboo shoots and water chestnuts. Remove from the heat and set aside, keeping warm.
• Place a nonstick skillet over medium heat and add the remaining 1 tablespoon canola oil. Add the beaten eggs to the skillet, allowing to scramble, 2 to 3 minutes. Once cooked, break up the eggs with a rubber spatula and add to the chicken. Toss to combine.
• Spread about 1 tablespoon hoisin sauce on each Chinese Crepes with Scallions. Top with some mu shu chicken, sesame seeds and scallions. Add cilantro leaves if desired. Roll up like a crepe and serve with Sriracha if desired.
• In a medium glass mixing bowl, whisk the flours, salt, 1 cup water, the sesame oil and eggs; the batter should be smooth and free of lumps. 
• Heat a crepe pan or 8-inch nonstick skillet over medium heat. Very lightly coat the skillet with nonstick cooking spray. Ladle in 1/4 cup of the batter. Gently rotate the skillet for a few seconds, swirling the batter to create a thin, even layer over the bottom. Add 1 to 2 tablespoons scallions to each pancake at this point. Cook the pancake until the underside is pale and just firmed up, about 1 minute. 
• Flip the pancake over and cook for another 30 seconds. Remove from the skillet and transfer to a plate and cover with a kitchen towel. Continue with the rest of the batter until all the pancakes have been made. Keep warm until ready to serve.