It's been a long time since I ordered a Moo Shu dish that wasn't mostly cabbage! When I first sampled this dish in the sixties at Joyce Chen's restaurant in Cambridge Mass. I remember lots of mushrooms, wood ear mushrooms, lily buds, bamboo shoots, fried egg etc. (Might have been some cabbage too.) If what I order these days has more than two wood ear mushrooms it's a cause for celebration. I don't mind some cabbage but 90% is a bit much for me. And I don't think I've seen a Moo Sho with a lily bud in a long while.
Is there any place in New York that serves a more authentic (historic) version?