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Moo shu has long been one of my favorite dishes to order in a Chinese restaurant. While it is traditionally made with pork, most restaurants do a chicken or vegetarian version as well. It’s great to order as an appetizer–everyone at the table participates in the ritual of spreading sauce and wrapping up their own pancakes. Ah, the sauce. Can’t have moo shu without it. Hoisin or plum sauce is traditional and these you can buy in any Asian market. Trouble is, sugar is the first ingredient in most of these sauces and caramel coloring is likely to be second. I’ve solved that problem with a recipe for a much more delicious sauce you can quickly make at home. You might need to make a shopping trip to your local Asian market, but you probably wanted to do that anyway! So, get out your wok–it’s the only cookware you’ll need. And 新年快樂 (which I think means “happy new year” in Mandarin). Recipes after the jump… Continue reading
