Wednesday, January 15, 2014

Moo Shu Vegetables and Pancakes, Part Two

Moo Shu Vegetables
adapted from Chloe's Kitchen by Chloe Coscarelli

1 package extra firm tofu
3 tablespoons soy sauce
1 onion, thinly sliced
8 ounces mushrooms, sliced
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
1 head cabbage, sliced
2 carrots, julienned
Salt to taste
2 teaspoons hot sesame oil
2 green onions, sliced
1/4 cup hoisin sauce
2 tablespoons soy sauce

Drain the tofu, and squeeze the excess water out of it. Cut into thin rectangles. Place the rectangles on a nonstick skillet, and brown the top and bottom of each piece. Set aside.

Combine, onions, carrots, and mushrooms in a large sauté pan with 1/2 cup of water over medium to medium-high heat. Add more water as needed to keep the vegetables from drying out. Sauté until softened, about 5 minutes. Add the ginger, garlic, and a good pinch of salt, and cook for a few minutes more. Add the 3 tablespoons soy sauce, cabbage, and tofu, and cook until the cabbage is tender and most of the liquid has evaporated. Remove from heat, and drizzle with the sesame oil. Finish with the green onions.

In a small bowl, combine the hoisin sauce with 2 tablespoons soy sauce.

My perfect moo shu is a pancake smeared with 1 teaspoon of hoisin, 1/3 cup of cabbage filling, and a flick of hoisin on top. Roll or fold into an eatable size, and keep plenty of napkins on hand!

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