Recipe by justcallmetoni
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.
Top Review by echo echo
This was an absolutely fabulous recipe--a great way to use the wealth of carrots I had on hand. I love moo shu anything, but never knew it could be so healthy! I did add in some bean sprouts I had on hand. I just ate the filling and skipped the pancakes. Toni, this is a real winner for anyone trying to eat healthy--thanks a million!
- 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 See How It's Made
- Warm pancakes as directed on package.
- Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
- 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.
- 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.
- 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!