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Vegetable Moo Shu

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C
MineralsCopper, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Dried wood ear mushrooms - (1/2 oz)

  2. 2 cups 474ml Boiling water

  3. 1 teaspoon 5ml Dark sesame oil

  4. 1 teaspoon 5ml Vegetable oil

  5. 3 teaspoons 15ml Eggs - lightly beaten (large)

  6. 1 tablespoon 15ml Minced peeled fresh ginger

  7. 2 Garlic - minced

  8. 4 cups 948ml Thinly sliced green cabbage

  9. 1 cup 237ml Thinly sliced red bell pepper

  10. 1 cup 62g / 2 1/5oz Diagonally sliced green onions

  11. 3 tablespoons 45ml Rice vinegar

  12. 2 tablespoons 30ml Dry sherry

  13. 2 tablespoons 30ml Low-sodium soy sauce

  14. 2 tablespoons 30ml Hoisin sauce

  15. And some supermarkets)

  16. Fresh chives - optional

  17. Quick Chinese Pancakes - (see recipe)

Instructions Jump to Ingredients ↑

  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; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives. Serve with quick Chinese pancakes.

  3. Yield: 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes).

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