How To make Moo Shu Vegetables with Chinese Pancakes
2 ts Roasted sesame seed oil
2 Green onions; thinly sliced
2 c Bok choy, thinly sliced
1/2 Red bell pepper
-- thinly sliced 1 Carrot; thinly sliced
1/2 c Mushrooms, thinly sliced
1/2 c Mung bean sprouts
4 oz Reduced-fat tofu; crumbled
2 ts Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tb Tamari or soy sauce
Hoisin sauce 6 Frozen Chinese pancakes
-OR- whole wheat crepes -- (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
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Moo Shu Chicken at Golden Temple II
Serving Moo Shu Chicken at Golden Temple II, Chinese Restaurant in
Moo Shu Vegetables - Keto, Whole30, Vegetarian.
►Mu Shu vegetables is a vegetarian dish. This is a one-pot recipe and can be prepared very quickly less than 15 minutes.
►It’s easy, keto, and healthy dish for whole family.
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Easy Mushu Pancakes (Full)
Here's a quick and easy way to make super thin mushu pancakes with a tortilla press. You can roll them out with a rolling pin as well. It just takes a bit longer. There's really only three or four ingredients needed. Flour, hot water, salt, and oil. Thanks for watching, subbing, and sharing!
Forget TAKEOUT - Moo Shu Pork at Home
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** CHAPTERS **
0:00 - Introduction
0:31 - Prepare pork
2:26 - Prepare veg
4:05 - Black wood ear
4:50 - Prepare eggs
5:20 - Prepare sauce
6:14 - Cook eggs
7:02 - Cook veg
7:43 - Cook pork
8:16 - Add cabbage, sauce and eggs
9:30 - Plate food
9:48 - thetaste
10:46 - Flo's thoughts
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Moo Shu Vegetables from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Moo Shu Vegetables.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Chinese Moo Shu Vegetables
3 teaspoons Toasted Sesame Oil
6 Scallions, thinly sliced
2 teaspoons Ginger, grated
1 Garlic Clove
2 Cups Napa Cabbage, thinly shredded
2 Carrots, peeled thinly sliced matchsticks
2 Celery Stalks, julienned
½ Cup Snow Peas, julienned
¼ Cup Bamboo Shoots, thinly sliced matchsticks
Pint Container Shiitake Mushrooms, thinly sliced matchsticks
¼ Cup Woods Ear Mushrooms, thinly sliced
1 Cup Mung Bean Sprouts
1 Tablespoon Soy Sauce
3 Tablespoons Water
2 Tablespoons Hoisin Sauce
2 teaspoons Shaoxing Rice Wine
½ teaspoon Sesame Oil
1 teaspoon Cornstarch
Spring Roll Wrappers or Mandarin Pancakes
1.Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat. Lightly beat the 3 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes with a wok spatula, or just until the eggs are set. Transfer to a bowl using chopsticks.
2. Wipe out the wok or skillet with a paper towel and add the remaining 2 teaspoons of oil over medium heat. Trim the scallions and cut them on the diagonal into thin slices. Mince the garlic. Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the cabbage and carrots, stir until tender, add the rest of the vegetables, the mung bean sprouts, half of the scallions, the soy sauce, water, wine, ½ teaspoon of oil and the cornstarch; stir to combine, then cover and cook for about 3 minutes, stirring once or twice. Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes. Stir in the remaining scallions. Serve on a platter with pancakes and additional hoisin.
Easy Vegan Moo Shu Vegetables
This recipe turned out so good that I caught my husband licking the plate at the end of dinner!
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