Mandarin pancakes are delicate and delicious. The pancakes can be cooled, stacked with plastic wrap, and refrigerated for up to 24 hours or frozen for up to 2 months. If cooking time does not allow this preparation, warm flour tortillas will substitute nicely.
Stir together until crumbly:
1/3 cup boiling water
1 cup all-purpose flour
Shape into a ball and knead on a lightly floured surface until the dough is very smooth, about 10 minutes. Let stand, covered, for 30 minutes. Divide the dough into 12 equal pieces. Roll each piece into a ball, then into a 3-inch disk. Brush the top of 1 disk lightly with:
Sesame oil or vegetable oil
Top with a second disk. Roll out both disks together into a 6-inch pancake, being careful not to wrinkle the dough when rolling. Cook the pancakes in a lightly greased small skillet over medium to medium-high heat until the surface blisters and turns the color of parchment; turn often with chopsticks or tongs. Remove from the skillet and immediately separate the pancakes, using a sharp knife. Repeat with the remaining disks. Keep the pancakes warm, loosely covered, in a 200┬░F oven. At this point, the pancakes can be wrapped well and stored in the refrigerator or freezer. To reheat, arrange the pancakes slightly overlapping on a baking sheet and bake, covered, at 300┬░F until warm, 10 to 15 minutes.
Combine and let stand until the mushrooms are softened, 15 to 20 minutes:
1 1/2 cups hot water
1 ounce dried shiitake mushrooms
1/4 ounce dried wood mushrooms or cloud ear mushrooms
Drain, reserving the liquid, and squeeze out the excess water from the mushrooms. Slice the mushrooms, discarding the tough centers and stems. Combine:
1 package 8-ounce tempeh, cut into thin strips
1 tablespoon soy sauce
Heat in a wok or large skillet over medium heat:
1 teaspoon toasted sesame oil
Add:
3 large eggs, lightly beaten
Cook, without stirring, until set but still moist. Remove the egg pancake and cut into small pieces. Heat in the wok:
1 tablespoon toasted sesame oil
Add the tempeh mixture and stir-fry until lightly browned. Add the mushrooms along with:
1 8-ounce can bamboo shoots, drained and sliced
1/4 cup sliced scallions
2 teaspoons minced peeled fresh ginger
Stir-fry for 2 to 3 minutes. Strain the mushroom soaking liquid through a fine-mesh sieve lined with dampened paper towels, measure it, and add water as needed to make 3/4 cup. Combine with:
3 tablespoons soy sauce
3 tablespoons dry sherry
1 tablespoon cornstarch
1 teaspoon sugar
Pour into the wok and boil, stirring, until thickened, about 1 minute. Gently stir in the egg pieces. Spread each pancake with:
2 to 3 teaspoons plum sauce
Top each with about 1/3 cup of the tempeh mixture and then with:
