The Moo Shu of Peace

Ingredients:

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
3 eggs
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

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Stir-Fry Flank Steak with Shiitake Mushrooms and Snow Peas

Ingredients:

Meat:

1 lb flank steak, sliced with the grain into lengths and then crosswise into bite sized strips

Meat Marinade:

1/4 cup rice wine vinegar
1 T ginger
1 T low sodium soy sauce
fresh cracked black pepper to taste
2 t cornstarch
1 t sesame oil
1 t vegetable or peanut oil

Vegetables:

1 T garlic, minced
6 oz shiitake mushrooms, sliced in half if large
1 red bell pepper, sliced
1 cup carrot matchsticks
2 cups snow peas, sliced on diagonal
3 scallions, sliced

Stir Fry Sauce:

1 1/2 T chili garlic sauce
3 T Hoisin sauce
2 T rice wine vinegar

1-2 T grapeseed oil for wokking – or other high heat stir-fry oil Read More