1-First, prepare the chicken by slicing 8 oz. of chicken breast and marinating it with 1 tablespoon of water, 1 teaspoon of oil, and other seasonings for 15 minutes. This helps the chicken absorb flavors and stay tender.

2-Next, beat 2 large eggs and fry them in a hot wok with some of the divided oil to make an omelet, then slice it into strips for that classic texture.

3-Mix 2 tablespoons of hot water with 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil to create a flavorful sauce base.

4-Heat the remaining oil in a hot wok and stir-fry the marinated chicken until it’s nearly cooked, then add 1 tablespoon of Shaoxing wine for that authentic touch.

5-Add the vegetables separately: start with 3 cups shredded Napa cabbage, 5 soaked and sliced shiitake mushrooms, 1 tablespoon soaked and chopped wood ear mushrooms, 1/2 cup soaked and julienned bamboo shoots, and 1/4 cup soaked lily flowers. Stir-fry until they soften but keep their crunch.

6-Combine the sauce with the chicken and egg strips, tossing everything with the vegetables and 2 scallions cut into 2-inch pieces for a fresh finish.

7-Serve the mixture with warmed Mandarin pancakes, spreading a bit of extra hoisin sauce on each for the perfect wrap.