Vegetable moo shu
4 servings
Ingredients
| Quantity | 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 | 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 |
| And some supermarkets) | ||
| Fresh chives; optional | ||
| Quick Chinese Pancakes; (see recipe) | ||
Directions
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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