This is a very flavorful vegetarian dish. It’s quick, too.
1 Small Cabbage, shredded
1 Carrot, shredded
6 Scallions, split lengthwise, cut in 2 inch pieces
1 c White Mushrooms, sliced
1 TBSP Peanut Oil
1⁄4 c Vegetable Stock or Water
1 – 2 cloves Garlic, chopped
1 tsp Ginger, minced
2 – 4 TBSP Soy Sauce
1⁄2 c Hoisin Sauce
12 Moo Shu Pancakes (see recipe)
Heat wok or frying pan until nearly smoking. Add 1 tsp oil to the pan. Stir fry the mushrooms until
softened. Remove mushrooms from pan. Add remaining oil to the pan and stir fry the garlic and ginger
for 30 sec. Add the carrots, cabbage, and 2 TBSP soy sauce and stir fry until cabbage is crisp-tender. Add
mushrooms and scallions. If the vegetables stick, drizzle with the vegetable broth or water. Once the
cabbage is still slightly crisp, remove from heat. Serve with a dab of hoisin sauce on a pancake and
top with a couple of TBSP of vegetables. Roll and enjoy.
Serves 2-3 people.