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Saturday, September 3, 2011
Mo' Moo Shu
If you read this blog with any regularity, you know I am always looking for recipes that include plenty of vegetables, flavorful spices, that are also gluten-free... but I don't want to feel like I'm substituting or sacrificing anything.
I get many of my recipes and ideas from Vegetarian Times. Here's one from the September issue. I adapted it slightly, but will definitely be keeping this one. Not only does it taste good, but it was fun to make. It had lots of nice texture, mostly because you have to sliver the ingredients, and the cabbage gives it some nice bulk. The sauce is light, but also different. It doesn't just feel like stir fry again, take two.
Unfortunately, I thought I'd found some rice wraps to use, but it turns out they were for making spring rolls (which require deep frying). So I ended up just eating this over rice. I'll continue on a hunt looking for something to wrap this up. Regardless, the filling is tasty on its own.
VEGETABLE MOO SHU
For the sauce: 1/2 cup water 2 T soy sauce (or tamari, if you're gluten-free) 1 T sesame oil 1 T rice wine vinegar 2 t cornstarch pinch sugar
For the filling:
3 large eggs
1 tsp soy sauce
1 small red onion, sliced
2 T grated fresh ginger
1 cup shitake mushrooms, cut into strips (I used regular mushrooms)
2 cloves garlic, minced
3 cups shredded cabbage
1 zucchini, grated (I cubed mine)
1 carrot, grated
2 green onions, sliced
16 moo shu pancakes*
*usually found in the freezer section of your market
hoisin sauce for serving
Combine all ingredients for the sauce in a container with a lid.
For the filling, whisk together eggs and soy sauce (tamari).
Heat a wok over medium heat with 1-2 tsp sesame oil.
Add scrambled eggs and cook 1 minute. Flip with spatula and cook one minute longer. (I also pan-fried some tofu, diced into cubes, to increase the protein content. No doubt this recipe would be great with some sauteed chicken or pork).
Remove from pan, reserve.
Wipe out wok and add more sesame oil; heat over medium heat.
Add onion and ginger. Stir fry 2-3 minutes.
Add mushrooms and garlic and cook 3-5 more minutes.
Add cabbage, zucchini, and carrots. Stir fry 4 minutes more.
Shake sauce (previously prepared) to combine and add to wok.
Simmer 2-3 minutes or until vegetable mixture thickens.
Slice reserved eggs (and tofu) into strips and fold into vegetable mixture.
Transfer to a serving platter with moo shu pancakes and hoisin sauce for serving.