What was different about the So Cal version vs the recipes you’ve found? I imagine there’s a lot of variance even though it seems like a standard American Chinese offering.
I vaguely recall someone looking for NY-style Chinese food somewhere in CA, but of the style that had been adapted, not the original NY version… convoluted, but I get it. (Might have been back on Chowhound. Might also have been in Boston not CA, lol.)
All to say - even Moo Shu might be localized enough for a very narrow search.
