1/2 cup vegetable stock, low sodium
2 T plus 1 t soy sauce, low sodium (divided use)
2 T plus 1 t sesame oil (divided use)
1 T rice wine vinegar
1 T cornstarch
1 t honey
1 small red onion, thinly sliced
2 T fresh ginger, grated or finely minced (from a jar is fine)
1 1/2 cup shitake mushrooms, sliced into strips
1 T garlic, minced (from a jar is fine)
4 cups cabbage, thinly sliced, (about half a large head of cabbage)
2 cups snow peas, cut on the diagonal
2 cups carrots, shredded (a small bag of pre-shredded carrots is fine)
2-3 green onions, sliced
2 T neutral high heat wok oil (divided use)
1 jar Hoisin sauce
20 lettuce leaves, rinsed and patted dry
20 thin whole wheat flour tortillas or moo shu wrappers
Sriracha Sauce or Asian Chili Garlic Sauce
Spoon Mage™ Note:
Prep all the ingredients ahead of time and set them out in separate bowls. This makes wokking so much easier when everything is happening so fast!
Please read through all the directions before proceeding and set up the bowls in order of appearance.
Eating Moo Shu is just like sharing a burrito or taco buffet. Everyone gets the wrapper and fills the tortillas or moo shu wraps with whatever they want.
Prepare the Bowls:
Stir Fry Sauce:
1/2 cup vegetable stock
2 T soy sauce
2 T sesame oil
1 T rice wine vinegar
1 T cornstarch
1 tsp honey
Egg Mixture (whisk together in a bowl):
1 t soy sauce
1 t sesame oil
Veggie Bowl 1:
1 red onion, small, sliced thinly
2 T fresh ginger, grated or finely minced
Veggie Bowl 2:
1 1/2 cup shitake mushrooms, stems removed, rinsed, patted dry and sliced into strips
1 T garlic, minced
Veggie Bowl 3:
4 cups cabbage, rinsed, cored, thinly sliced
2 cups snow peas, rinsed and cut on the diagonal in half
2 cups carrots, shredded
2-3 green onions, rinsed, outer peel removed, and sliced
Oil for the Wok:
2 T neutral oil – divided use (half with the egg and half for the rest of the wokking)
You can use peanut oil, vegetable, or grape seed, or any oil with a high smoke point.
Set on the table for serving:
1 jar Hoisin sauce (a most excellent sauce indeed and available anywhere that has an Asian food aisle.
Lettuce leaves – rinse and pat dry with a tea towel or paper towel. Clean enough so that each tortilla will have a piece of lettuce to fit the tortilla.
20 thin whole wheat flour tortillas. The Spoon Mage™ says that the thin hand-made tortillas she gets at the HEB are even tastier than moo shu wrappers. The important thing is that the tortillas be very thin.
Sriracha Sauce or Asian Chili Garlic Sauce for those that like it spicy
If you have never wokked before or ended up with mushy veggies, read this before proceeding – Wokking Made Easy.
Heat the wok over medium heat. Add 1 T wok oil and swirl in the pan to coat.
Give the eggs another whisking and add to the pan. Turn the pan a few times so the egg is thinly spread – as it cooks, lift the egg on the sides and tilt the pan so that egg runs from the top to bottom.
Cook for about 1-2 minutes or until almost set. Flip and cook for another minute.
Don’t worry about the egg looking perfect as you will slice it. Remove the egg to a small plate or cutting board.
Slice the eggs into thin strips and set them someplace where the cats won’t get them.
Wipe out the wok with a paper towel.
Return the wok to the stove only this time turn the temperature to high – almost, but not quite to the point of smoking oil.
Add the remaining oil and swirl. Hold your hand over the wok to make sure it is in fact very hot – just put your hand close to the pan, but, please do not touch it. Remember, you have the thing on high.
Add Veggie Mix 1 – the onion and ginger. Use two large wooden spoons as if you are continually folding from the outside in all around the wok. This will take 2-3 minutes. Do not over-cook and do not stop stirring.
Add Veggie Mix 2 – the mushroom and garlic. Continue with the folding method of stirring for another 3-4 minutes. After about a minute of this reduce the heat to medium-high. The mushrooms will start to brown a bit and that is okay.
Add Veggie Mix 3 – the cabbage, snow peas, carrots, and green onions. Continue with the folding sort of stir, but take care as at first that wok is very full. The cabbage will reduce in volume very quickly so this will become easier as you go. Keep this up for about two – three minutes.
Finally, add the Stir Fry Sauce! And you thought I had forgotten the sauce.
Give it another whisk before adding to the wok. Simmer and stir until the sauce starts to thicken and coat the veggies. This won’t take long, maybe two or three minutes.
Tip the egg strips into the hot veggie mixture and stir for about 30 seconds.
Put the wok on the table (on a very good hot pad) – no need to dirty up another bowl. Use the two wokking spoons to serve. Also on the table should be the Hoisin sauce, lettuce, and tortillas (or Moo Shu wrappers).
How to eat Moo Shu:
Have each person at the table place a section of leaf lettuce in the center of the tortilla. The lettuce, in addition to being tasty and adding a most excellent texture, lettuce serves as a means of keeping the sauce contained within the tortilla.
Now dollop on some Hoisin sauce!
Use the two wooden spoons and place a nice row of stir fry mixture on the lettuce.
If you like it hot, this is a good time to add some hot chile or Sriracha sauce.
Roll or fold like you would a burrito or a soft taco and enjoy.
Moo Shu is very good left over, so don’t fuss that the recipe makes a lot. Just take a tortilla, lettuce, and a container of Moo Shu with a dollop of Hoisin to work, heat, and eat.