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Kristina Cho is bringing moo shu to #MilkStreetCookingSchool! First, she’ll be making paper-thin, soft moo shu wrappers: the perfect container for a smear of hoisin, a deeply savory meat, and a crunch of cabbage. And with just flour, salt, oil, and water, they’re super easy to make. Stay tuned for part two, in which Kristina makes savory-succulent pork moo shu filling. Want to add moo shu to your regular rotation? Join us at our online cooking school on Tuesday March 21, 6-7:15 p.m. EST. Registe
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