At a restaurant you may find mu shu served with scallion brushes—slices of scallion with slits into the white portion so that they open up like bristles— that are used to spread on the hoisin sauce. The mu shu-filled pancake is rolled up like a cigar, and then dipped in plum or hoisin sauce. One of the elements in this mu shu dish is a shredded egg omelet, cooked like a thin crêpe.
These simple Mandarin pancakes can be served with the Mu Shu Vegetables or used with other fillings in a similar fashion. They can be made ahead of time and frozen.
These and other great recipes are from the CIA's Vegetables cookbook.