Oh hey. I’m a Daring Cook! If you aren’t familiar with the concept, it means that every month (hopefully), I will be making something deliciously challenging, along with a whole bunch of other blogging folk, and posting about my forays. Veeerrry few of their past challenges involve things I’ve made before, so, business just got real.
The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of the Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
Honestly, I can’t say I’ve ever ordered Moo Shu at a Chinese restaurant, and I can boil it down to two reasons: pork and mushrooms. While pork is no longer categorically off-limits for me, mushrooms, especially the black fungus kind, are sort of a dealbreaker. I’m trying to like them. I’m on an earnest journey, and I can honestly say that I love me some mushroom ravioli… So I assume it’s a texture thing, which is understandable, right? So, for this challenge I made pancakes and hoisin sauce basically as directed, and exercised a little creative license with my stir-fry. Read more