330 Moo Shu Vegetables

330 Moo Shu Vegetables

330 Moo Shu Vegetables

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330 Moo Shu Vegetables

INGREDIENTS (2-4 servings)

  • 2-3 cups of cabbage, shredded
  • 1/3 cup of bamboo shoots, julienned
  • 1/3 cup of black fungus, julienned (first soak in water until soft, then remove the root and drain before cutting)
  • 1/2 cup of dried tofu, cut into thin strips
  • 1/3 cup of carrots, julienned
  • 1/2 cup of snow peas
  • 1/3 cup of mushrooms
  • 2 eggs, beaten
  • A dash of cooking oil
  • A dash of low sodium soy sauce
  • A pinch of salt
  • A pinch of sugar
  • A pinch of pepper
  • 1 package of moo shu pancakes (steamed)
  • 2 Tbsp of hoisin sauce or sweet bean sauce

DIRECTIONS

Step 1
Heat oil in a pan and scramble the eggs. Break up the eggs with the spatula until there is nothing larger than small lumps. Remove the eggs from the pan and set aside.
Step 2
Heat more oil in a pan and stir fry the carrots, bamboo shoots, cabbage, black fungus, snow peas, dried tofu, and mushrooms until everything is cooked.
Step 3
Stir in the low sodium soy sauce, salt, sugar, and pepper. Finally, stir in the scrambled egg from Step 1. Transfer everything to a plate. Place the filling in the moo shu pancake with a little bit of hoisin sauce, wrap up, and eat.