When I was a little kid, we had this dish at Peking Duck House and we loved it, so my mom started making it at home. I’ve still never seen it anywhere else, and it’s definitely one of my favorite dishes on Earth! (BTW, this dish and the Peking Duck are the only good dishes at Peking Duck House. Do not get anything else.) I looked it up on their website, and they call the dish, Assorted Meat w. Vegetable w. Tiensin Mung Bean Sheets. That’s kind of long and I don’t like the sound of it. My mom has been calling it Luke-Warm Toss (in Chinese) for years because it’s a dish served at that temperature so I’ll go with something like that.
First a note about Chinese chives, for those who haven’t cleaned them before. See the little bundles. Separate the outer most leave or two and pick off the bottom end because it may be dry or rough. Then pick all the wilted tops off. Plunge in cold water to wash. Then proceed to cut to size according to recipe.
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