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The classic chinese version of this dish is served as a simple stir fry, but the Chinese-American dish that I make at home originates in 1958 from Joyce Chen's restaurant in Cambridge, MA. The main difference is that the Chinese-American version is served with thin Mandarin pancakes and hoisin sauce. (Some versions of the dish at even more Americanized chain restaurants may include ingredients like cabbage or carrots in place of the day lily and woodear).

I like to add a lot of fresh mushrooms. Sometimes I replace the pork entirely with mushrooms (I also like the aliteration of Moo Shu Mushroom).

There's a version of this dish in my book The Wok ([ Ссылка ]), there's a version I published in The New York Times ([ Ссылка ]), and I have a first-person video on the dish in which a long-haired version of me makes it ([ Ссылка ]).

Here's a video on how to make mandarin pancakes ([ Ссылка ]
I also have a recipe in my book), though you can also buy them frozen or just use thin flour tortillas instead.

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