Mini Moo Shu Pork Pizzas

Heat 1 tablespoon of sesame oil in a wok over medium heat. Add the eggs and slowly scramble for the next 3 minutes or so. Season with a pinch of salt and pepper, and transfer them to a bowl. Cover to keep warm.

Wipe out the skillet, and add the remaining oil. Raise the heat to medium-high and add the pork. (You’ll want to do this in batches, for good browning.) Season each batch with a pinch of salt and pepper. Once each batch of pork is nicely browned on all sides, transfer the pork to another bowl and cover to keep warm.

Add the mushrooms to the wok (and a little more oil if needed) and sauté until browned and softened, about 3 minutes. Add the garlic and sauté one more minute. And a pinch of salt! Add this mixture to the pork bowl. Then start a band called The Pork Bowls.

Flip your oven to broil. Lightly coat a large baking sheet with cooking spray. Arrange the wontons in a single layer, and lightly coat the tops with spray.

Stick the sheet on the bottom rack (make sure to put it on the bottom rack) under the broiler for 2 minutes.

Then remove the pan from the oven. Next, spoon (or squirt!) about a quarter size dollop of hoisin sauce in the center of each wonton wrapper. Spread it out evenly with a spoon. Top with pork/mushroom mixture and scrambled eggs. You may have leftover topping, which is awesome! Stick it into a breakfast taco the next day.

Stick the pan back on the bottom rack for 1 to 2 minutes, or until the wontons are browned and crispy on the edges.

Garnish with scallions and black sesame seeds. Serve her up!