Moo Shu Vegetables
Moo shu is a traditional northern Chinese stir fry made with meat, cabbage, scrambled eggs, shiitake mushrooms, and green onions, seasoned with minced ginger and garlic, soy sauce, and rice cooking wine, and served with rice or noodles in China or warm tortillas in the U.S. This version is vegan, loaded with vegetables, and comes together in less than 30 minutes. What I love about this dish is I can meal prep it ahead of time and on busy a weeknight when I have less than 10 minutes to make dinner, I can quickly stir fry the vegetables with the sauce, and voila! I have a delicious, healthy, warm dinner ready.
Ingredients
- 1 tablespoon light soy sauce or gluten-free soy sauce
- 1/2 teaspoon sesame oil
- 1 tablespoon hoisin sauce, (plus extra for serving)
- 1/4 teaspoon fresh ground white pepper
- 1/4 teaspoon salt
- 3 1/2 tablespoons sesame oil, (divided)
- 3 cups carrots, (julienned)
- 3 cups celery, (julienned)
- 1 red bell pepper, (thinly sliced)
- 10 fresh shiitake mushrooms, (thinly sliced)
- 2 cups cabbage, (thinly sliced)
- 1 tablespoon Chinese cooking wine
- Tortillas or gluten-free tortillas
Instructions
- Stir together light soy sauce, sesame oil, hoisin sauce, white pepper, and salt. Set aside.
- Heat wok over high heat with ½ tablespoon oil, then stir-fry julienned carrots for 90 seconds, remove and set aside.
- Using the same method, with ½ tablespoon oil each, stir fry celery, red bell pepper, shiitake mushrooms, and cabbage all separately, then set aside. (Be careful not to overcook vegetables, you want them crunchy!)
- Heat wok over high heat again with remaining tablespoon oil, then add minced garlic and leeks.
- Stir fry vegetables until leeks are just wilted (about 2 minutes), then add carrots, celery, bell pepper, mushrooms, and cabbage back to wok.
- Spread Chinese wine around the perimeter of the wok, then add in the sauce mixture.
- Stir fry everything together for another minute.
- Serve immediately with hot tortillas.