Step One: Moo Shu Vegetable Sauce
- 1/2 cup vegetable broth
- 2 Tbs. Soy Sauce
- 2 Tbs. Sesame Oil
- 1 Tbs. Rice Vinegar
- 2 tsp. Agave
- 1 tsp. egg replacer powder
Combine all ingredients in a jar with a tight lid and shake! Set aside.
Step Two: Vegetable filling mix Ingredients
- 1 tsp. soy sauce
- 1 tsp sesame oil
- 2 Tbs. fresh ginger sliced thin
- 2 cloves garlic — minced
- 1 cup Fresh Shitake or other mushrooms sliced thin
- 3 cups Cabbage sliced into long thin strips
- 1 cup snow peas cut into long thin strips
- 1 cup shredded carrots
- 1 cup fresh corn kernels (optional)
- 1 bunch fresh cilantro (leaves only–chopped)
- 1package Extra Firm Tofu – cut into long thin strips
Step Three: Filling mix Preparation
Preferably in a large hot wok, place the soy sauce and sesame oil with the ginger and saute for a minute to blend well. Add tofu and and a little sesame oil to saute until golden. Add mushrooms and garlic. Stir until mushrooms are tender. Add all remaining vegetables and stir-fry for 2 minutes. Stir in the sauce from step one and let simmer for 2-3 minutes.
- Hoisin Sauce (purchased or home-made)
- 16 Flour tortillas or Chinese Rice pancakes usually frozen in Asian markets or try making your own (below)
This is a meal that is fun to make at the table and also keeps the tortillas from getting too mushy. Serve the vegetables/tofu mixture in a bowl. Keep the hoisin sauce and tortillas separate. Take a tortilla and evenly spread about a 1/2 teaspoon of hoisin sauce working from the middle outward. Add a generous scoop of the vegetable mixture and fold or roll. Enjoy!
EASY HOMEMADE HOISIN SAUCE AND RICE PANCAKES
Hoisin sauce is simply blending all the ingredients listed with a whisk until blended. I find it “gets better” if you make it a day ahead of time or make plenty. I keeps in the refrigerator for weeks! Remember you want this thick!
- 4 Tbs. soy sauce
- 2 Tbs. peanut butter
- 1 Tbs. agave
- 2 tsp. rice vinegar
- 1 garlic clove minced
- 2 tsp. sesame oil
Options you can add: 1 tsp. chinese hot sauce and 1/8 tsp. black pepper.
Chinese Rice Pancakes
- 2 cups Rice flour mixed with 2 tbs. oat flour or egg replacer powder
- 3/4 c. BOILING water
Mix the flour and boiling water with a fork until blended. When the dough cools to touch, knead the dough for 2 mins. It should be soft and smooth. Form a log and divide into 8 equal pieces. Roll each piece into a ball then flatten with your hand. Take two pieces, (one in each hand), and dip one side into vegetable oil. Press the oiled sides together and then as a “whole” flatten into a 3 inch circle. Using a rolling pin take one 2-piece circle at a time and make about an 8 inch circle. Heat a 10 inch skillet over low heat. Once hot place the pancake in the pan for about 1 minute per side. When done place in a covered dish and allow to cool for about 5 minutes. The pancake should be soft and easy to peel apart. Enjoy.