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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty. Ingredients:
1 small cabbage, shredded |
1 carrot, shredded |
6 scallions, split in half lengthwise and cut into 1-2 inch pieces |
1 cup white mushroom, sliced (look for small ones) |
1 tablespoon peanut oil or 1 tablespoon canola oil, divided |
1/4 cup vegetable stock or 1/4 cup water |
1 teaspoon garlic, chopped |
1 teaspoon ginger, minced |
2 -4 tablespoons low sodium soy sauce |
1/2 cup hoisin sauce |
12 moo shu pancakes |
Directions:
1. Warm pancakes as directed on package.
2. Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
3. Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
4. When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
5. To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!
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