Moo Shu Vegetables
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 4 servings
Ingredients
  • 1.5 Tbsp toasted sesame oil, divided
  • 3 eggs, lightly beaten
  • 8 oz white mushrooms, sliced
  • 2 Tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1/2 large head of red cabbage, thinly sliced
  • 2 carrots, grated
  • 3 Tbsp soy sauce or Bragg's liquid aminos
  • 1 Tbsp rice vinegar
  • 6 green onions, sliced
  • moo shu pancakes for serving (or flour tortillas in a pinch!)
  • hoisin sauce for serving
Instructions
  1. Heat 1/2 Tbsp of the sesame oil in a large pan over medium-high heat. Add eggs and cook, stirring to break them up. Scrape eggs into a bowl and wipe pan clean.
  2. Add another 1/2 Tbsp sesame oil to the pan. Stir-fry mushrooms until browned.
  3. Add remaining 1/2 Tbsp sesame oil to the mushrooms. Add ginger and garlic and stir-fry until fragrant, about 30 seconds.
  4. Add cabbage and carrots and stir-fry another 1-2 minutes. Stir in soy sauce and rice vinegar and continue stir-frying until vegetables are tender. Add green onions and cooked eggs and remove from heat.
  5. To serve, spread a spoonful of hoisin sauce on a pancake (or tortilla). Top with vegetables. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/03/moo-shu-vegetables/