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VEGAN MOO SHU VEGETABLES
Ingredients
- 8 oz. shiitake mushrooms sliced
- 1 cup shredded Napa cabbage
- 1 cup shredded carrots
- 1 cup sliced shiitake mushrooms
- 1/2 cup sliced scallions
- 2 cloves garlic minced
- 1
tablespoon fresh ginger minced - 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 8-10 moo shu pancakes available at most Asian grocery stores
Instructions
- In a mixing bowl, whisk together the soy sauce, hoisin sauce, and cornstarch.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shiitake mushrooms, Napa cabbage, carrots, sliced shiitake mushrooms, scallions, garlic, and ginger. Sauté for 5-7 minutes, until the vegetables are tender.
- Pour the soy sauce mixture over the vegetables and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened.
- Warm the moo shu pancakes in the microwave for 10-15 seconds or according to package instructions.
- To serve, spread a small amount of hoisin sauce on each moo shu pancake. Add a spoonful of the vegetable mixture to the center of the pancake, fold in the sides and roll up like a burrito.
- Serve the moo shu vegetable hot, garnished with additional scallions or sesame seeds if desired. Enjoy!
Notes
NUTRITIONAL FACTS:
Calories: 210 | Total Fat: 8g | Total Carbohydrates: 25g | Dietary Fiber: 4g | Protein: 10g
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