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Recipe Jennifer Murray and The Complete Idiot’s Guide to Eating Raw
Make and share this Live Moo Shu recipe from Food.com.
- 946.36 ml napa cabbage, 1/2 inch strips
- 236.59 ml carrot, julienned
- 1 red bell pepper, ribs and seeds removed, and julienned
- 1 small shallot, thinly sliced
- 473.18 ml shiitake mushrooms, thinly sliced or 473.18 ml soaked dried black mushrooms
- 1 large fennel bulb, julienned (optional)
- 29.58 ml sesame oil
- 39.43 ml nama shoyu
- 0.25 ml salt
- 118.29 ml hijiki seaweed, soaked in warm water for 30 minutes
- 236.59 ml raisins
- 295.73 ml filtered water
- 4.92 ml garlic, minced
- 14.79 ml sesame oil
- 3.69 ml crushed red pepper flakes or 3.69 ml cayenne
- 4.92 ml dulse flakes
- 2.46 ml unpasteurized barley miso
- 2.46 ml stone ground mustard
- 16 leaf butterhead lettuce or 8 large chard leaves, stems removed
- In a large mixing bowl, combine shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), sesame oil, 1 tablespoon nama shoyu, and salt. Allow to marinate for 45 minutes.
- If dehydrating, dehydrate at 110 °F for 45 minutes to soften veggies. Remove, add hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit.
- Soak raisins in water for at least 1 hour. Place in a blender with soak water.
- Add remaining 2 tablespoons nama shoyu, garlic, sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until raisins are blended smooth.
- To serve Chinese restaurant-style, place vegetable medley on a plate. Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl. Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.