Free Recipe Vegetable Moo Shu
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Moo Shu Recipe
1 pk Dried wood ear mushrooms -;
-(1/2 oz)
2 c Boiling water
1 ts Dark sesame oil
1 ts Vegetable oil
3 lg Eggs; lightly beaten
1 tb Minced peeled fresh ginger
2 Cloves Garlic; minced
4 c Thinly sliced green cabbage
1 c Thinly sliced red bell
-pepper
1 c Diagonally sliced green
-onions
3 tb Rice vinegar
2 tb Dry sherry
2 tb Low-sodium soy sauce
2 tb Hoisin sauce; (available at
-ethnic markets
And some supermarkets)
Fresh chives; optional
Quick Chinese Pancakes; (see
-recipe)
Vegetable Moo Shu Preparation
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: 1 1/2 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@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Vegetable Moo Shu?
If you know a better Vegetable Moo Shu Recipe please comment below.