This recipe has a lot going for it: it’s quick (or, at least, quicker than many of the meals I cook), it’s easy, and it’s got some of my favorite vegetables (mushrooms, carrots, and cabbage!). I also love Asian flavors, and the flavors of the ginger, soy sauce, and hoisin sauce here are a great way to showcase the flavors of the veggies. The moo shu pancakes are surprisingly easy to make, even though I was initially suspicious of the technique of rolling out two pancakes together (with oil inbetween) – it worked out perfectly, and I had no problem peeling the pancakes apart after they’d cooked.
