1. Blend the eggs, bananas, 5 spice powder and ¹/₄ teaspoon of the salt. Heat a 9 or 10 inch nonstick skillet over medium-high heat. Add 1 teaspoon of the oil, swirling to coat pan. Add egg mixture; spread into a thin layer and cook 2 minutes or until bottom of pancake is set and the edges slightly browned. With a large spatula, carefully turn pancake; continue to cook 1 minute or until eggs are set. Set aside to cool.
2. Rinse greens, but do not dry. Cut crosswise into ¹/₂ inch slices, discarding tough stems; set aside. Heat a Dutch oven over medium-high heat. Add remaining 1 teaspoon oil and onion; cook 3 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Add greens and hoisin sauce. Toss well; then cover and let steam for 1¹/₂ minutes. Meanwhile, cut the egg pancake into ¹/₂ inch strips; cut strips into 2 inch pieces.
3. Uncover and toss the wilted greens mixture with the remaining 3/4 teaspoon of salt. Add pancake pieces; toss well. Sprinkle sesame seeds overall, and use soy sauce and ground peppercorns to season, if desired. Transfer to serving plates.

Recipe Notes: A single cooking green, such as lancinato kale or rainbow swiss chard, can replace the mixture: be sure to strip the green from the stem and mince the stem fine, to yield extra fiber and texture in the dish.