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Deluxe Moo Shu Vegetables

Print Recipe
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Entree
Cuisine Chinese

Equipment

  • Cast iron pan
  • Rolling Pin
  • silicone brush
  • Cookie cutter or mason jar ring.

Ingredients
  

Moo Shu Pancakes

  • 2 cups all-purpose flour
  • 1 cup boiling water
  • 2 tbsp toasted sesame oil
  • 1 tsp sea salt

Moo Shu sauce

  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp mushroom oyster sauce (optional but recommended)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 piece finely minced ginger
  • 1 clove garlic
  • 2-3 tbsp white sesame seeds
  • Salt & pepper

Vegetables

  • 1 large carrot julienned
  • 2 cups green and/or red cabbage
  • 1 cup snap peas or young green beans diced
  • 1 bunch chopped scallions
  • 3 pieces wood ear mushrooms (optional)

Protein

  • 1/2 cup Just Egg
  • 1 cup extra firm tofu cut in matches
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • Salt & pepper

Instructions
 

Prepare the Moo Shu Pancakes

  • Mix 2 cups of all-purpose flour with a pinch of salt and 1 cup of boiling water. Use chopsticks and mix until the liquid has been absorbed.
  • Knead until your get a smooth ball occasionally dusting with flour to prevent from sticking to the board. This can take 3-5 minutes.
  • Place in a bowl and cover with a damp towel. Let the dough rest for 15-20 minutes.
  • Put 2 tablespoons of sesame oil in a small bowl and set a silicone brush next to it.
  • Split the dough ball in half. Put one half back in the bowl covered.
    Dough cut in half
  • Roll out a large circle, dusting with a little flour.
  • Cut 8 rounds and collect the unused dough. Roll out again and cut 4-5 more circles.
  • Use a cookie cutter or the ring of a mason jar.
    cutting circles in dough
  • Brush a little sesame oil onto one circle and place another one on top.
  • Repeat with all remaining circles.
  • Dust your working surface and roll each double circle until you have a pancake the size of your hand. Repeat with all stacks. Set aside.
  • Heat up two frying pans and add a few drops of vegetable oil.
  • Place one pancake in each and cook for a minute or two and flip as soon as you see a few blisters appear.
  • Using a spatula in one hand and a wood spoon in the other, gently peel of one pancake from the other. Quickly flip the inside part so that it is heated. Remove from heat.
    Moo shu pancakes
  • Repeat with all remaining circles. Should yield about 22-24 thin pancakes.
  • Consume immediately or place in an oven set at 300 F covered.
  • Store in parchment paper wrapped in aluminum. Freeze what is not needed.

Prepare the eggs

  • Pour 1/2 cup of Just Egg into a small frying pan and cook on medium heat until the bottom comes loose.
  • Flip the omelet. Cut into small strips and set aside.
    Just Egg Omelet

Prepare the tofu

  • Turn the oven to 400 F. Line a baking tray with parchment paper.
  • Cut the extra firm tofu into strips, drizzle some oil, soy sauce.
  • Bake the tofu for 15 minutes until crisp. Set aside.

Make the Moo Shu sauce

  • Whisk the soy sauce, hoisin sauce, mushroom oyster sauce (if using), rice vinegar, salt and pepper in a small pan.
  • Heat up on low just to combine all the ingredients. Set aside.

Prepare the vegetables

  • Julienne the carrots, finely slice the cabbage, the black fungus,
  • Chop the scallions, cut the snap peas or green beans into small bits.
  • Heat up a wok or large frying pan and add a tablespoon of oil.
  • Quickly stir in the minced ginger and garlic making sure it doesn't burn.
  • Add all the vegetables and stir as they start to sweat. It should only take a minute or two.
  • Add the moo shu sauce and stir until everything is well coated.
  • Serve immediately with warm pancakes.

Notes

For a gluten-free version, serve the Moo Shu vegetables over steamed rice. 
Keyword Asian crepes
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