Moo-Shu Vegetables

Name: Moo-Shu Vegetables
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

11 ingredients

5 steps

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!