Recently, I came to the realization that I seem to (sub-consciously) always order this dish when I go to a Chinese restaurant that I have never been to before. I guess it would make it my "measure of a restaurant" dish.
For a simple, straight-forward preparation, I have encountered some variables.
- May vary - but in a deconstruction - its base should always yield: egg, cabbage, green onion, black ear fungus and of course pork. Have you seen anything else added to this base? To detriment? I have seen bean sprouts, celery, bamboo shoot, and even straight onion.
- 2 schools:
(1) "Lets just use some flour tortillas." Which is ok by me as long as they are heated, reasonably thin, and tasty.
(2) "Extra Mile." Traditional Madarin pancakes - very thin, and brittle. Either frozen pre-made, or the best - made by the restaurant.
(Aside) Why does it always seem like pulling nails when you try to get extra pancakes?
>Sauce & Accompniments<
I have always have had served alongside. Can anyone deconstruct the differences between the two. So far what I know is:
Hoisin is considered chinese bbq sauce: its sweet, salty, syrupy and has an element of soy and star anise.
Plum is a sauce with a base of dried plums?
Please correct me.
- Raw green onion
Only served to me once on the side.
Should the Moo Shu mixture be fried sans any soy element or with a slight saucing?
What/why (is it)/where is your favorite Moo shu?
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