VEGETABLE MOO SHU
Vegetable Moo Shu is healthy and vegan, but it's also just plain delicious. But anyone will enjoy this Vegetable Moo Shu, not just vegans and vegetarians
Provided by Bill
Categories Vegetables
Time 40m
Number Of Ingredients 15
Steps:
- Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
- Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
- Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
- Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
- Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
- Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!
Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 356 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
MOO SHU VEGETABLES
Stir-fried cabbage, mushrooms, carrots and egg in a sweet and salty hoisin sauce served with Mandarin pancakes
Provided by Courtney
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Prepare your vegetables and gather all your ingredients
- Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.
- Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.
- Remove the eggs from the pan and slice into strips, reserving for later.
- In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.
- Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.
- When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.
- Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.
- Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.
- Serve with Mandarin pancakes.
Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 493 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
MOO-SHU VEGETABLES
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.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
MOO SHU PANCAKES
I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found. I don't know how authentic it is but I'm willing to give it a try. Thanks for the idea Toni and thanks to Tom Fitzmorris for posting it. I haven't made this yet so times are just a guesstimate but please feel free to change it.
Provided by Darlene28
Categories Asian
Time 1h30m
Yield 40 pancakes, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
- Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
- Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!
MOO SHU VEGETABLES WITH CHINESE PANCAKES
Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 36m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 F degrees.
- Wrap pancakes in foil and place in oven to warm, about 8 minutes.
- Heat sesame oil in a wok or large skillet until very hot.
- Add green onions, bok choy, red bell pepper, carrots and mushrooms.
- Stir-fry vegetables 3 to 4 minutes until crisp tender.
- Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
- Stir in tamari and extra hoisin sauce.
- To eat, drizzle a spoonful of hoisin sauce across center of pancake.
- Top with generous helping of vegetables and roll up burrito style.
CHINESE MANDARIN PANCAKE
Steps:
- Pour the flour into a large bowl. Prepare boiling water and a pair of chop stickers. Slowly pour the water in, at the meantime stir the flour in one direction immediately. Then pour the cold water with the same process.
- Wait for the flour to cool down to room temperature. Then knead the dough until smooth (around 6-10 minutes, you can use a stand mixer to help this process). Cover with wet towel and set aside for 20 to 30 minutes.
- Transfer the dough into a floured surface. Roll the dough into a long strip and then cut into 10 equal sections. Press each a little bit to a thick wrapper.
- Prepare two wrappers. Brush some oil on top of one wrapper, and also the bottom of the other one. Press the two together. Roll the overlapped pancake to a large circle.
- Brush some oil in your pan and then fry the pancake over middle heat until one side becomes slightly browned, turn over to fry the other side until slightly browned too.
- Tear one pancake from the other one.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, Sodium 1 mg, ServingSize 1 serving
VEGETABLE MOO SHU WRAPS
Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets).
Provided by Vegetarian Times Editors
Categories Entrees
Yield 8
Number Of Ingredients 19
Steps:
- 1. To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside. 2. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside. 3. Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.
Nutrition Facts : Calories 119 calories
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5/5 (2)Category Main CoursesCuisine ChineseCalories 345 per serving
- Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
- Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style.
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5/5 (34)Total Time 1 hr 20 minsCategory Chicken And PoultryCalories 257 per serving
- Mix the sliced chicken and marinade ingredients in a bowl until well-incorporated, and set aside for 15 minutes.
- Pour 1 tablespoon oil into a heated frying pan and pour in the beaten eggs to make an omelet. Transfer to a cutting board, and cut the egg omelet into thin strips. Set aside. Combine the hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon sesame oil in a bowl. Stir until well-combined and set aside.
- Heat another tablespoon of oil in your wok or large skillet until it's almost smoking, and add the chicken. Lightly sear on all sides until about 80% done, and remove from the wok. Set aside.
- Add an additional tablespoon of oil to the wok, and turn the heat up to high. Stir in the garlic, followed immediately by the cabbage, shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers. Give everything a good stir for 1 minute. Add the Shaoxing wine, and stir-fry for another 20 seconds.
MOO SHU VEGETABLES RECIPE - EATINGWELL
From eatingwell.com
4.1/5 (32)Total Time 20 minsCategory Healthy Chinese Vegetable RecipesCalories 172 per serving
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
- Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
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- Heat 1 tablespoon oil over medium high heat in a large nonstick skillet until warm. Add egg. Cook and stir like you would when making scrambled eggs. Transfer to a bowl immediately after the egg is cooked.
- Add the remaining 2 tablespoons oil and garlic into the same skillet. Stir a few times until fragrant.
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- In a medium mixing bowl, whisk together the tamari, hoisin sauce, wine, sesame oil, and salt. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of oil and stir-fry the julienned carrots for 2 minutes, until softer but still crunchy, then transfer to a bowl and set aside. Using the same method, cook the red bell peppers, cabbage and shiitake mushrooms separately, and set those aside in the same bowl. Be careful not to overcook the vegetables – they should be pliable but still al dente.
- Return all the vegetables to the pan and add in the sauce mixture. Stir fry everything together for another minute.
- Serve immediately with the scallions, steamed gluten-free pancakes and more hoisin sauce on the side!
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