VEGETABLE MU SHU RECIPES

MU SHU VEGETABLES RECIPE - CHINESE.FOOD.COM

Mu Shu Vegetables Recipe - Chinese.Food.com image

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

peanut sauce
1 small napa cabbage or 1 small savoy cabbage
3 leeks
3 carrots, peeled
12 (8 inch) flour tortillas
1 tablespoon peanut oil
1 cup fresh shiitake mushroom, thinly sliced
2 cups bean sprouts, rinsed and drained
8 ounces firm tofu, drained and cut into 2 1/2 x 1/4 inch strips
3 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons fresh ginger, minced
2 teaspoons cornstarch
1 1/2 teaspoons sesame oil
3 garlic cloves, minced
3/4 cup honey roasted peanuts, finely chopped

Steps:

PREPARATION OF CABBAGE:.
Discard any wilted or bruised outer leaves of the cabbage.
Cut cabbage into halves and cut halves into quarters.
Remove core.
Cut cabbage into thin shreds until you have 4 cups (use a chef's knife or food processor).
PREPARATION OF LEEKS:.
Remove any withered outer leaves.
Cut off leaf tops down to where the dark green begins to pale and discard(using chef's knife).
Cut off roots.
Cut leeks lengthwise in half.
Wash halves thoroughly under running water to remove soil.
Cut leeks into 2 inch slivers until you have 3 cups.
PREPARATION OF CARROTS:.
Julienne carrots by cutting a lengthwise strip from carrots so that they can lay flat on cutting board.
Cut carrots into 2 inch lengths.
For each length, place flat side down on cutting board and cut lengthwise with utility knife into thin slices.
Stack a few slices and cut into 1/8 inch wide strips.
TO SOFTEN AND WARM TORTILLAS:.
Preheat oven to 350°F.
Stack tortillas and wrap in aluminum foil.
Place in oven for 10 minutes or until tortillas are warm.
TO COOK VEGGIES:.
Combine soy sauce, sherry, ginger, cornstarch, sesame oil and garlic in small bowl and whisk until smooth and set aside.
Heat wok over medium high heat until hot (about 1 minute).
Drizzle peanut oil into hot wok and heat 30 seconds.
Add leeks, carrots and mushrooms.
Stir fry for 2 minutes until just tender.
Add cabbage and stir fry for 3 minutes until just tender.
Add bean sprouts and tofu.
Stir fry 1 minute until hot.
Add prepared soy sauce mixture to wok.
Cook and stir until thickened (about 1 minute).
PREPARE FOR SERVING:.
Spread 1 tsp of Simple Peanut sauce on each tortilla.
Add 1/2 cup of vegetable mixture on bottom half of tortilla.
Sprinkle with chopped peanuts.
Fold bottom edge of tortilla over filling.
Fold in side edges.
Roll up completely, enclosing filling.
Serve with peanut sauce.
.

Nutrition Facts : Calories 592.3, FatContent 23.4, SaturatedFatContent 4.6, CholesterolContent 0, SodiumContent 1074.9, CarbohydrateContent 78, FiberContent 8.4, SugarContent 8.9, ProteinContent 20.4

VEGETABLE MOO SHU RECIPE | MYRECIPES

Vegetable Moo Shu Recipe | MyRecipes image

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.

Provided by MyRecipes

Yield 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)

Number Of Ingredients 16

Ingredients

1 (0.5-ounce) package dried wood ear mushrooms
2 cups boiling water
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
3 large eggs, lightly beaten
1 tablespoon minced peeled fresh ginger
2 garlic cloves, 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
Fresh chives (optional)
Quick Chinese Pancakes

Steps:

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, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

Nutrition Facts : Calories 377 calories, CarbohydrateContent 51.4 g, CholesterolContent 223 mg, FatContent 11.4 g, FiberContent 4.4 g, ProteinContent 16.5 g, SaturatedFatContent 2.8 g, SodiumContent 567 mg

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