Type what you have

Ingredients

• ✓ cloud ear mushroom
• moo shu pancake
• garlic
• soy sauce
• sake
• ginger
• hoisin sauce
• napa cabbage
• scallion
• soy sauce
• oyster sauce
• sesame oil
• bean thread noodle
• sichuan pepper
• black pepper
• salt
• pork tenderloin
• egg
• cooking oil

Instructions

1. 1 Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
2. 2 Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
3. 3 Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
4. 4 Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
5. 5 Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
6. 6 Place scallions, cabbage, and cooked egg in individual serving dishes.
7. 7 Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
8. 8 Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
9. 9 Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

By IBNSHISHA

Ingredients

• ✓ cloud ear mushroom
• water
• pork fillet
• bamboo shoot
• white sugar
• sake
• soy sauce
• black rice vinegar
• chile paste
• egg
• sesame oil

Instructions

1. 1 Place mushrooms in a small bowl and cover with water. Let soak until softened, about 15 minutes. Drain and cut into bite-size pieces.
2. 2 Bring 1 1/2 cup water to a boil in a pot. Add pork and bamboo shots. Cook, skimming off any fat that rises to the top, until pork is tender, 5 to 10 minutes.
3. 3 Mix sugar, sake, soy sauce, black rice vinegar, and chile paste together in a small bowl. Stir into the pot. Reduce heat to low and simmer soup, covered, about 10 minutes.
4. 4 Stir mushroom pieces into the soup. Crack in eggs and cook, covered, until whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Drizzle sesame oil over soup before serving.

By ZAYO

Ingredients

• ✓ cloud ear mushroom
• shiitake mushroom
• silken tofu
• bamboo shoot
• vinegar
• white pepper
• chicken stock
• ham
• soy sauce
• shaoxing wine
• salt
• corn flour
• water
• egg
• sesame oil

Instructions

1. 1 Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms.
2. 2 Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside.
3. 3 Mix vinegar and white pepper together in a bowl.
4. 4 Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil.
5. 5 Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes.
6. 6 Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

By Chelsea