Moo-shu Vegetables

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 small cabbage, shredded
• 1 carrot, shredded
• 6 scallions, split in half lengthwise and cut into 1-2 inch pieces
• 1 cup 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
• 12 moo shu pancakes

Recipe

• 1 warm pancakes as directed on package.
• 2 heat wok over high heat until almost smoking. add 1 teaspoon of oil and stir fry mushroom until softened. remove mushrooms from wok.
• 3 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.
• 4 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.
• 5 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!