Wednesday, May 19, 2010

Vegetable Moo Shu

Here’s the first successful recipe I’ve found that will help me use up my home grown Chinese cabbage.

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  • 1 (0.5-ounce) package dried wood ear mushrooms
  • 2  cups  boiling water
  • 1  teaspoon  dark sesame oil
  • 1  teaspoon  vegetable oil
  • 3  large eggs, lightly beaten
  • 1  tablespoon  minced peeled fresh ginger
  • 2  garlic cloves, minced
  • 4  cups  thinly sliced green cabbage
  • 1  cup  thinly sliced red bell pepper
  • 1  cup  diagonally sliced green onions
  • 3  tablespoons  rice vinegar
  • 2  tablespoons  dry sherry
  • 2  tablespoons  low-sodium soy sauce
  • 2  tablespoons  hoisin sauce
  • Fresh chives (optional)
  • Quick Chinese Pancakes or flour tortillas

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

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Recipe courtesy of Cooking Light

1 comment:

TeaLady said...

This looks quick, easy, and delicious.