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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute flour tortillas for the Quick Chinese Pancakes, if desired. Ingredients:
1 (0.5-ounce) package dried wood ear mushrooms |
2 cups boiling water |
1 teaspoon dark sesame oil |
1 teaspoon vegetable oil |
3 large eggs, lightly beaten |
1 tablespoon minced peeled fresh ginger |
2 garlic cloves, minced |
4 cups thinly sliced green cabbage |
1 cup thinly sliced red bell pepper |
1 cup diagonally sliced green onions |
3 tablespoons rice vinegar |
2 tablespoons dry sherry |
2 tablespoons low-sodium soy sauce |
2 tablespoons hoisin sauce |
fresh chives (optional) |
quick chinese pancakes |
Directions:
1. Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.
2. Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.
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