I grew up with moo shu now and then (made by my dad) and I liked it but wasn’t my favorite. I then eventually learned that what I really enjoyed about it was the thin pancake itself, and the filling was just kind of there. You can actually buy those pancakes too (experimenting with making my own is a goal one of these days), so I usually will grab a pack and leave it in my freezer. When I’m making duck confit, or any other duck dish, it’s great with the pancakes like peking duck - add a bit of scallion and hoisin sauce. If you want something a bit different, sub out the hoisin for a cranberry sauce; it’s still pretty good! I bet you a filling of turkey and cranberry would go nicely too. It’s definitely all about the pancake for me!
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