(From Stephanie’s Kindergarten Class Recipe Cookbook)
1 Stick butter
1 teaspoon Cook’s Bourbon vanilla
3 cups large marshmallows
2 teaspoon green food coloring
4 1/2 cups Corn Flakes
Red hot candies
Melt butter and marshmallows in saucepan. Add vanilla and food coloring. Mix well. Add corn
flakes and coat well. Drop by spoonfuls on was paper. Add candies for holly berries.
Make moo shu pancakes with a hot water dough—flour mixed with boiling water. This breaks down the gluten in the flour, making for a very pliable dough that you can roll extremely thinly. Once cooked, it has both a chewy and tender texture.
The secret to getting them so thin is to roll them two at a time (which also makes the process go doubly fast!). You cook them very quickly in a dry wok (only 1-2 minutes per pancake) and then pull apart the thin pancakes once they’re out of the wok. This way, you have a slightly bubbly, slightly crisp side, as well as the tender smooth side of the pancake.
If making these ahead, remember to reheat the pancakes in a steamer (preferably a bamboo steamer to prevent condensation on the pancakes) right before serving!
The filling
In a bowl, add the pork along with
¼ teaspoon salt,
1 teaspoon shaoxing wine,
1/8 teaspoon ground black pepper,
2 teaspoons cornstarch, and 1 teaspoon vegetable oil.
Let marinate for 15 minutes.
In a separate bowl, make the stir-fry sauce by combining
1/4 cup water,
2½ tablespoons
