Ingredients
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1 small cabbage, shredded
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6 scallions, split in half lengthwise and cut into 1-2 inch pieces
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1 tablespoon peanut oil or 1 tablespoon canola oil, divided
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1/4 cup vegetable stock or 1/4 cup water
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1 teaspoon garlic, chopped
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1 teaspoon ginger, minced
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2 -4 tablespoons low sodium soy sauce
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1/2 cup hoisin sauce
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12 moo shu pancakes
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1 carrot, shredded
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1 cup white mushroom, sliced (look for small ones)
Instructions
- 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!