Moo Shu Vegetables

This recipe is very different from the Chinese takeout version, which is usually made with cabbage, and is how it’s commonly served in northern China. The key is to use lily flowers to add texture and flavor to the broth. The dish also contains quickly stir-fried cucumber. It might sound strange to cook cucumber, but trust me; you will like it if you like cooked summer squash. Make it a sumptuous meal by serving it with Spring Pancakes and