Moo Shu Veggie
If we go to an American-Chinese restaurant, which is rare, I would probably order Moo Shu Vegetable, stir-fry vegetable served with Hoisin sauce and thin pancakes. Yes, a lot of veggie.
Inspired by a recipe from September 2011 issue of Vegetarian Magazine, my version was a bit more vinegary, sweetened with oyster sauce instead of honey, skipped all three eggs.
It was very tasty and lighter, much less salty than one usually served at restaurants. Fresh homemade pancakes were much much better too!
Moo Shu Veggie
MAKES 10 wraps
Sauce
1/2 cup water
2 tbs low-sodium soy sauce
2 tbs sesame oil
2 tbs rice wine vinegar
2 tsp oyster sauce
1 tsp Japanese chicken soup powder (option)
2 tbs corn starch
Filling
1 tbs vegetable oil
1 onion, thinly sliced
2 tbs fresh ginger, grated
1 garlic clove, minced
4 cups cabbage, shredded
2 carrot, shredded
1 red bell pepper, shredded
5 Shiitake mushroom, thinly sliced
6-8 snow peas, thinly sliced
6 scallion, thinly sliced on the diagonal
white pepper
black pepper
Wraps
2 cup all-purpose flour
1 cup boiled water
sesame oil
Hoisin sauce (option)
1. For sauce, mix all sauce ingredients in a small bowl, set aside
2. For filling, heat oil over medium heat, cook onion until soften, stir in ginger and garlic, cook for 1 min, stir in all vegetables except scallion, cook until soften, stir in scallion and sauce mixture, mix well, simmer for 3 min. Season with generous white pepper and black pepper for taste.
3. For pancakes, mix flour and boiled water in a bowl, cover with a plastic wrap, wait until cool enough to touch, knead until smooth, divide into 10 pieces, shape each into a flat disk, pick two of them, brush sesame oil on one side, stick oiled sides each other, roll into about 7-8 inch thin circle, make total 5 sets of circles, heat a non-stick pan over low heat, cook one set of pancakes each (both side, 1 min 30 sec per side), cook all 5 sets (cover cooked pancakes with foil, towel, etc), before serving, peel apart to make two pancakes from one set.
