Vegetable moo shu

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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