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.

Serving Suggestions

• 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.