Best Mou Shu Vegetables With Asian Pancakes Recipes

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Steps:

• Preheat the oven to 325 F degrees.
• Wrap pancakes in foil and place in oven to warm, about 8 minutes.
• Heat sesame oil in a wok or large skillet until very hot.
• Add green onions, bok choy, red bell pepper, carrots and mushrooms.
• Stir-fry vegetables 3 to 4 minutes until crisp tender.
• Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
• Stir in tamari and extra hoisin sauce.
• To eat, drizzle a spoonful of hoisin sauce across center of pancake.
• Top with generous helping of vegetables and roll up burrito style.

VEGETABLE MOO SHU

Steps:

• Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
• Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
• Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
• Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
• Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
• Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

MOO-SHU VEGETABLES

Steps:

• Warm pancakes as directed on package.
• Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
• Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
• When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
• To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

MOO SHU STYLE VEGETABLE PANCAKES WITH WATERCRESS SALAD AND MUNG BEAN SPROUTS

Steps:

• Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour.
• Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside.
• Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes.
• Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary.
• Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad.