MU SHU VEGETABLES WITH MANDARIN PANCAKES

Prep Time: 60 minutes
Cook Time: 20 minutes
Makes: 12 appetizers

2 cups White flour
3/4 cup Boiling water
1 tablespoon Sesame oil

2 tablespoons Dried tree ears
½ cup Boiling water

2 tablespoons Tamari
1 tablespoon Hoisin
1 tablespoon Rice wine or sherry
2 tablespoons Vegetable stock
1 teaspoon Hot chili paste

3 tablespoons Vegetable oil
1 tablespoon Ginger, grated
3 each Garlic cloves, minced
1 each Onion, thinly sliced
½ each Small cabbage, shredded
2 each Bell pepper (one red, one green), thinly sliced
2 each Carrots, grated
2 cups Bean sprouts

For the pancakes:

1. Mound the flour in a mixing bowl.  Add the boiling water while mixing with a spoon to form a smooth dough.  Knead the dough in the bowl for 5 minutes.  Form into a ball, cover with a towel, and let it rest for 20 minutes.
   
2. Knead the dough on a lightly floured surface for 2 minutes.  Shape it into a long cylinder, 1 1/2 inches in diameter by about 14 inches long.  Cut the cylinder into twelve equal pieces, each a little more than an inch wide.  Flatten each piece between the palms of your hands to form a round slice 2 ½ inches in diameter.  Lightly brush one side of each slice with sesame oil and then place the oiled side of a second slice against it.  Using a rolling pin, gently roll out each pancake pair to an 8 inch round.  Thinness is important or the pancake will be chewy.
   
3. Heat a cast-iron skillet on medium heat for 2 minutes.  Cook each pancake pair in the unoiled pan for 2 minutes on each side or until just speckled brown.  Place it on a plate to cool for a few seconds before peeling the pancakes apart.  Stack them on a plate covered with a damp cloth.

For the vegetables:

1. Place the tree ear mushrooms in a bowl and soak with the boiling for 30 minutes. Drain the mushrooms, squeeze dry, and set aside.
   
2. Mix together the sauce ingredients. Set aside.
   
3. Heat a wok on medium-high heat for 30 seconds. Add the vegetable oil and heat for 30 seconds before adding the ginger and garlic. Stir fry for one minute. Add the onion and cabbage and stir fry for 2 minutes, lowering the heat a bit if the vegetables stick or begin to brown. Add the peppers and stir fry for a minute before adding the carrots and bean sprouts. Stir fry for 30 seconds. Finally, add the tree ears and the sauce for the sauté.
   
4. Stir fry until heated through, about 3 minutes.
   
5. Transfer the vegetables to a platter, top with sliced scallions, and serve with warm mandarin pancakes and hoisin sauce.
   
6. Spread each pancake with about a teaspoon of Hoisin sauce and a couple of heaping tablespoons of Mu Shu vegetables. Roll the pancake up and eat with your hands.