Our J. Kenji López-Alt gave us a fantastic new recipe this week for moo shu mushrooms (above), based on the pork version his parents were introduced to by the chef Joyce Chen, who died in 1994. It’s accompanied by instructions on how to make Mandarin pancakes for wrapping the moo shu, but no one’s going to object on a Wednesday if you don’t do that. As Kenji advises, you can always serve the dish as the strip-mall Chinese restaurants do, with warm flour tortillas. Your glaze might be the barbecue sauce that’s in the door of your refrigerator, or a purpose-built one of ketchup, soy sauce, a little vinegar, some lashings of hot sauce. I put that on cold lettuce leaves, shake some sesame seeds or furikake over the top, and serve with rice and kimchi.

Source: New York Times January 29, 2020 15:22 UTC