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Vegetable Moo Shu Wraps Recipe

Notes: 

Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey. Recipe by Kirstin Uhrenholdt.

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Ingredients: 

Sauce

1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey

Filling

3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal

Wraps

16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers


 

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