Moo-Shu Vegetables

wtorek, 4 lutego 2014

Moo-Shu Vegetables

Time: 30 mins


  • 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


  • 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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