Vegetable Moo Shu
User Reviews
5
Vegetable Moo Shu
Description
Vegetable Moo Shu features a combination of fresh vegetables such as julienned carrot, celery, red bell pepper, shiitake mushrooms, and pressed tofu all stir-fried with aromatic garlic and flavored with soy sauce, sesame oil, Shaoxing wine, hoisin sauce, salt, and white pepper. The dish is served wrapped in delicate Mandarin-style pancakes that are made from scratch by mixing flour with boiling water and oil, then rolled thin and cooked on a pan. The layered pancakes have a tender and slightly chewy texture that contrasts with the crisp-tender vegetables. Hoisin sauce adds a sweet and savory touch both in the filling and for dipping at the table.
The pancakes are brushed with oil and stacked before rolling out to achieve a thin yet pliable wrap. The vegetable filling is sautéed quickly over medium heat to maintain its vibrant texture and allow the sauces to meld. This dish is satisfying as a vegetable-forward meal or light dinner and presents a variety of flavors and textures in each bite.
If making a larger batch of the pancakes, they can be frozen for up to two months and reheated by steaming. This allows for easy storage and use in future meals.
Ingredients
For the pancakes:
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup water boiling
- 1 teaspoon neutral cooking oil any neutral oil, such as vegetable, canola, or avocado oil, generic cooking oil
For the vegetables:
- 1 tablespoon soy sauce light
- ½ teaspoon sesame oil
- 1 tablespoon hoisin sauce (plus extra for serving)
- ¼ teaspoon ground white pepper
- ¼ teaspoon salt
- 3 ½ tablespoons neutral oil (divided)
- 1 1/2 cups carrot (julienned, about 1 to 2 small/medium carrots)
- 4 ounces pressed tofu julienned, spiced
- 1½ cups celery (julienned)
- 1 red bell pepper (thinly sliced)
- 6 shiitake mushrooms thinly sliced, fresh
- 2 cloves garlic (minced)
- 1 leek (julienned, about 3 cups)
- 1 tablespoon Shaoxing wine
Instructions
For the pancakes:
- Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and use chopsticks or a spatula to mix until a dough ball forms. Once it is cool enough to handle, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic and allow the dough to rest at room temperature for at least 1 hour.
- Roll the dough into a cylinder and cut into 12 equal pieces. Form each piece into a dough ball, then flatten them out into a small disc about 2 inches in diameter. Lightly brush 6 of the discs with oil, ensuring the sides of the discs are also brushed with oil. Layer the remaining 6 discs over the 6 oiled discs so you have 6 pieces, each comprised of 2 discs.
- Use a rolling pin to roll the discs into 7-inch circles, flipping the pancakes frequently so both of the dough discs are rolled into the same size.
- Heat a wok or frying pan over medium low heat, and place one pancake into the pan. After 30 to 45 seconds, you should see air pockets begin to form between the two pancakes. Flip the pancake; it should be white with just a couple of faint brown patches. Any more than that, and they are overcooked. After another 30 seconds, the air pockets should be large enough to separate the two pancakes.
- Remove the pancake to a plate, and let it cool for another 30 seconds. Now carefully pull apart the two pancakes at the seams. Place finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done. The pancakes can be reheated in a steamer for about a minute when ready to serve.
For the vegetables:
- Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
- Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
- Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks. Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
- Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
- Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!
Notes
- Make the pancakes ahead and freeze them in a sealed bag for up to 2 months.
- Reheat frozen pancakes by steaming before using.
- Roll the pancake dough discs so both layers expand evenly to the same diameter for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 406mg | 17% |
| Potassium | 327mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6328IU | 127% |
| Vitamin C | 30mg | 33% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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