• Combine pork and cornstarch in a bowl, stir and sprinkle with salt and pepper.       
• Combine garlic, mushrooms, ginger, cabbage, and scallions on a plate and set aside.
• In a small bowl stir together the soy sauce, rice vinegar, oyster sauce and sesame oil.
• Heat 1 t. peanut oil in a non-stick skillet.
• Pour in eggs and cook without stirring for several minutes.
• Place on a cutting board, roll and cut into small strips.
• Wipe out skillet and add the remaining 3 t. of peanut oil.
• Heat over medium heat until hot and add pork.  Cook for about 4 minutes until pork is almost done. Remove pork to a plate.
• Add mushrooms to the skillet and cook for about 4 minutes.
• Then add pork, cabbage mixture, soy sauce mixture, and eggs and cook for 2-3 minutes until heated through.
• Put moo shu pork in a bowl and top with peanuts.
•  Serve with warmed tortillas and hoisin sauce.

• In a blender or food processor, puree the basil, oils and lime juice.  Season with salt and pepper and set aside.      
• In one large bowl, combine chicken, cabbage, pepper and green onions.  Season with salt & pepper.  Set aside.
• In another bowl toss the lettuce with enough dressing to moisten (put remaining dressing in gravy boat to pass).
• Place lettuce on four plates.
• Top with chicken mixture and nuts and pass the remaining dressing.

• Whisk all marinade ingredients together.      
• Score the flank steak.
• Place in a glass dish or large ziplock bag and add marinade.  Marinate overnight or at least for four hours.
• Grill and cook to medium rare (130-135 degrees on instant read thermometer).  Let rest for 10 minutes.
• Cut flank steak against the grain.

• For the sauce, mix together the lime juice and sugar until dissolved.  Add remaining ingredients and set aside.
• As demonstrated in our video, put a sheet of rice paper on a flat surface.  Wipe it with a very damp cloth or dip in water for 10-15 seconds.
• Arrange a handful of herbs on the side closest to you.  Top with noodles.
• Place a piece of pork and two pieces of shrimp next to the herbs.
• Fold the rice paper over herbs and roll until it reaches the shrimp.  Fold in the side and bottom of the rice paper.  
• Place chives on rice paper with about one inch sticking out of the top.
• Repeat until all rolls are made.
• Place on a plate and serve with a small bowl of dipping sauce.

• Season the chicken with salt and pepper.   
• Heat 1 T. peanut oil in a large non-stick pan or wok.  Add half the chicken and stir constantly until cooked through - about 4 minutes. Transfer the chicken to a plate using a slotted spoon.  
• Cook remaining chicken and add to plate.
• Heat remaining peanut oil and sauté peppers and onions until tender - about 4 minutes.
• Reduce heat to medium, add the ginger, garlic and red pepper flakes and stir for 1 minute.
• Mix the cornstarch and water in a small bowl.  In the pan, stir in the cornstarch mixture, vinegar and soy sauce.  Remove from the heat.  Return chicken to pan and stir.
• Serve with lettuce leaves and peanuts.

Filling

• Put all filling ingredients listed above up to wrappers in a bowl and mix with your hands, set aside.
• Beat egg with a little water in a small bowl.  Place a wonton wrapper on a flat surface or on a dumpling press.  Brush wanton wrapper edges with egg wash.
  
• Place a heaping teaspoon of filling in middle of wrapper.  
  
• Fold wrapper in half and crimp edges.  Cut corners for professional look.  Repeat until all filling is used.  
  

Dressing

• To make dressing, heat peanut oil in a small sauce pan over medium heat until hot. Put ginger in a heat proof bowl and pour peanut oil on top.  Let sit for 1 minute, add remaining ingredients and whisk.  Set aside.
• Fill a large pot with salted water and bring to a boil.  Carefully add dumplings.  Cook for 6 minutes, stirring once.  
• Remove dumplings with a slotted spoon to a platter.  Drizzle some of the dressing over the dumplings and place remaining dressing in a bowl to pass.

• Start the water to boil for the egg noodles.   
• Heat the peanut oil in a small skillet until hot. Sauté the garlic and ginger for one minute.
• Place in a large bowl and whisk in the next 6 ingredients.
• Cook noodles according to package directions.  Drain and rinse with cold water once cooked.  Rinse until pasta becomes cool.    
• Add pasta to sauce bowl and stir until pasta is well coated.  
• Add sliced green onions and stir.
  
• Leave pasta at room temperature for at least one hour, stirring occasionally.  
• Before serving, add peanuts and basil and thoroughly mix all ingredients.