Moo-Shu Pancakes with Hoisin Seitan, Beet Greens and Sesame Seeds
The moo-shu pancakes are basically a 2:1 ratio of flour to water, a pinch of salt, and 1 tsp sesame oil. The trick is rolling them out the right thickness -- not so thick that they're chewy -- and thin enough that they cook evenly and are flexible.
The seitan was cut into strips, stir-fried in the wok, then finished with a tablespoon of hoisin to coat. The beet greens were wilted in the wok as well, finished with a splash of tamari and finished with sesame seeds.