Makes 8 servings Sweet and spicy crisp vegetables wrapped in paper thin pancakes make a healthy and easy alternative to ordering in. Moo shu pancakes are available in Asian groceries and well-stocked supermarkets, but if you cannot find the pancakes, flour tortillas can be used as a substitute. Don't be afraid to substitute veggies you may have handy in the fridge, like mushrooms, onion,
- 3 tablespoons peanut or canola oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, peeled, minced
- 1 tablespoon scallion, minced
- 1 red pepper, cut in 1–2 inch strips
- 4 celery stalks, cut in 1–2 inch strips
- 4 carrots, cut in 1–2 inch strips
- 1/2 head Napa cabbage, chiffonade
- 2 tablespoons hoisin sauce, plus more for serving
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 egg, beaten
- 16 moo shu pancakes
- Heat the oil in a wok or large sauté pan.Add the garlic, ginger, and scallion. Stir-fry until aromatic.
- Add the red pepper, celery, carrots, and cabbage. Stir-fry until tender, approximately 2 minutes. Stir in the hoisin sauce, soy sauce, and sesame oil.
- Make a well in the middle of the vegetable mixture, pour in the egg and let it set for 30 seconds, and then break up into vegetables.
- Serve with moo shu pancakes and extra hoisin sauce, if you like. The pancakes can be heated in a stack with a damp cloth over them in the microwave or oven.
Copyright © 2019 The Culinary Institute of America