Vegetable Moo Shu

Recipe Ingredients

1		Dried wood ear mushrooms - (1/2 oz)
2 cups	474ml	Boiling water
1 teaspoon	5ml	Dark sesame oil
1 teaspoon	5ml	Vegetable oil
3 teaspoons	15ml	Eggs - lightly beaten (large)
1 tablespoon	15ml	Minced peeled fresh ginger
2		Garlic - minced
4 cups	948ml	Thinly sliced green cabbage
1 cup	237ml	Thinly sliced red bell pepper
1 cup	62g / 2.2oz	Diagonally sliced green onions
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Dry sherry
2 tablespoons	30ml	Low-sodium soy sauce
2 tablespoons	30ml	Hoisin sauce (available at ethnic markets
		And some supermarkets)
		Fresh chives - optional
		Quick Chinese Pancakes - (see recipe)

Recipe Instructions

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives. Serve with quick Chinese pancakes.

Yield: 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes).

Source:
St. Louis Post-Dispatch - 11-02-1998 - By Steven Petusevsky, Cooking Light Magazine

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