Moo-Shu Vegetables
Ingredients
- 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 ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
526
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).