MU SHU VEGETABLES
A great low calorie vegetarian meal you can make in a flash at home! This recipes uses pre-shredded veggies so it comes together quickly. Recipe from *Eating Well*. They suggest serving with warm whole wheat tortillas, Asian hot sauce and extra hoisin if desired.
Provided by lecole54
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
- Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat.
- Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
- Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
- Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
- Stir in the remaining scallions and remove from the heat.
Nutrition Facts : Calories 198, Fat 8.8, SaturatedFat 2.2, Cholesterol 186.2, Sodium 471.1, Carbohydrate 19.6, Fiber 5.1, Sugar 7.7, Protein 11.5
MU SHU VEGETABLES
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
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
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.
- .
MOO-SHU VEGETABLES
I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm pancakes as directed on package.
- Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
- Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
- When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
- To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!
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