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Recipe
Moo-shu Vegetables Recipe
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Ingredients
1 c white mushrooms, sliced (look for small ones) .
1 small cabbage, shredded .
1 tsp ginger, minced .
1/2 c hoisin sauce .
12 moo shu pancakes .
1 carrot, shredded .
1 tbsp peanut oil or canola oil, divided .
1/4 c vegetable stock or water .
2-4 tbsps low sodium soy sauce .
1 tsp garlic, sliced .
6 scallions, split in half lengthwise & cut into 1-2 inch pieces
Directions
Step #1 Warm pancakes as directed on package.
Step #2 Heat wok over high heat until almost smoking.
Step #3 Add 1 tsp of oil & stir fry mushroom until softened.
Step #4 Remove mushrooms from wok.
Step #5 Add remaining oil to the wok along with the garlic & ginger.
Step #6 Stir-fry spices 30 seconds, add cabbage & carrots.
Step #7 Continue cooking 2 mins add 2 tbsps of soy sauce & taste.
Step #8 Add extra soy sauce if desired.
Step #9 When cabbage is close to crisp-tender, return mushrooms to the wok & add scallions.
Step #10 If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
Step #11 To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake.
Step #12 Top with several tbsps of the vegetables on top.
Step #13 Roll pancake as you would a burrito or crepe.
Step #14 Put lots of napkins on the table.
Enjoy the Moo-Shu Vegetables recipe
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