Yield: 4 servings
Measure | Ingredient |
---|---|
1 pack | Dried wood ear mushrooms -; (1/2 oz) |
2 cups | Boiling water |
1 teaspoon | Dark sesame oil |
1 teaspoon | Vegetable oil |
3 larges | Eggs; lightly beaten |
1 tablespoon | Minced peeled fresh ginger |
2 \N | Cloves Garlic; 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; (available at ethnic markets |
\N \N | And some supermarkets) |
\N \N | Fresh chives; optional |
\N \N | Quick Chinese Pancakes; (see recipe) |
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; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives.
Serve with quick Chinese pancakes. Yield: 4 servings (serving size: 1½ cups moo shu and 3 pancakes).
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steven Petusevsky, Cooking Light Magazine
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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