Moo Shu at Home
Prep Time Minutes 30
Cook Time 10 Minutes
Passive Time
Servings People
| Prep Time Minutes 30 | Cook Time 10 Minutes | Passive Time | Servings People |
I remember ordering this at our local Chinese restaurant as a kid – it was so fun to
spread the plum sauce over the pancakes and then add as much of the filling as I
wanted to each pancake. This is a vegetarian version, which features crunchy
veggies, a delicious Asian sauce and tofu or chicken, for some added protein. You can feel free to swap out the tofu for chicken or another protein. I don’t have time to make my own chineese crepes, so I use warmed tortillas, but you can also make these in lettuce cups… Let each eater shmear their tortilla with their favorite teriyaki sauce, fill with the veggie filling and roll up and enjoy!
Ingredients
Veggie Filing
- 6 TBS Oil divided
- 5 Eggs beaten
- 1 Cup Shitake mushrooms sliced thin
- 1 Cup Button mushrooms sliced thin
- 2 Cups Cabbage shredded
- 1 Cup Carrots shredded or sliced thin
- 1 tsp Sesame oil
- 1 tsp Fresh Ginger grated on a microplane
- 1 tsp Fresh garlic grated on a microplane
- 2 tsp Rice wine vinegar
- 2 TBS oy sauce
- salt and pepper to taste
- 1 Cup Snow peas trimmed and sliced thin
- 5 Scallions sliced thin
- ½ Cup Hoisin or teriyaki sauce
- 8 Cups Tortillas (or butter lettuce if making lettuce wraps instead)
Marinated Tofu (or Chicken)
- 4 TBS Soy sauce
- 4 TBS Sake or mirin
- 1 tsp Sesame oil
- 1 tsp Fresh Ginger grated finely on a microplane
- 1 tsp Garlic grated finely on a microplane
- 14 ounces Extra firm tofu diced into small cubes OR 4 skinless chicken breasts cut into small strips
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Ingredients Veggie Filing
Marinated Tofu (or Chicken)
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- Place the cut up tofu or chicken in a small bowl and combine with the marinade ingredients. Set aside.
- You will be sautéing various ingredients and then transferring them to a bowl, so have a large bowl ready into which to put the cooked ingredients while you sautee the others.
- Heat a large sautee pan or wok over high heat with 3 Tbs of the oil. When the oil is hot, add the beaten eggs and let sit flat in the sautee pan for 30 seconds. Then using a long flat spatula stir the eggs until they form small clumps of cooked egg and remove to a separate bowl.
- If using chicken, instead of Tofu, add a TBS of oil to the pan and sautee the chicken until just beginning to brown on all sides, for abut 5 minutes total. Remove to the bowl with the eggs.
- Add the remaining 3 TBS of oil and add the mushrooms. Cook until they begin to release their moisture and wilt. Add the cabbage and carrots and cook until beginning to cook, but still have good crunch.
- Add the sesame oil, ginger, garlic, rice wine vinegar, soy sauce and salt and pepper to taste. Stir until combined and let some of the moisture evaporate.
- Add the marinated tofu and some of the remaining sauce if more flavor is needed. Sir to combine and bring to a simmer. Add the snow peas and scallions, stir to combine and remove from heat.
- Cover the tortillas with wet towel and warm in the microwave or warming drawer. When warm and pliable, let each person shmear their tortilla with hoisin sauce and place some of the veggie mixture on top.
- Roll to eat!