Yield: 4 servings
|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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