Vegetarian Mooshu - Healthy Version of a Chinese Classic
Hope everyone is faring OK during this crazy pandemic. I know cooking for some of us brings a lot of solace and it's nice to have a delicious home cooked meal with healthy fresh ingredients. Therefore, I am going to try and be more diligent about my Gigs & Grub posting (I know I always say that but really mean it 😁). Maybe I will even try a vlog!
I am a big fan of Asian Cuisine, Thai and Japanese are my favorites and normally I am not that big on Chinese Food. However my fave Chinese Dish has always been the classic Moo Shu + Protein. It's easy to make Moo Shu extra healthy by leaving off the pancakes and the plum sauce and choosing to go with vegetables or a plant based protein, but that's your choice! Plus this Moo Shu includes eggs so you already have the protein built in. If you want to go vegan just leave the eggs out altogether. I found a recipe some time ago online and then of course created my own version. I think you will love it and make sure to check out the delicious alternate serving/leftover idea at the end of the blog!
Once again for music I have gravitated to some of my favorite 90's ladies for this blog playlist. Love all these artists and the great music they made and make! Did you catch Melissa Etheridge doing live Facebook concerts from her house during this quarantine? - so cool and personable! CLICK HERE TO LISTEN TO THE PLAYLIST
3 teaspoons toasted sesame oil & coconut oil
3 large eggs, lightly beaten
1 Tbsp minced fresh ginger (peeled then grated)
3-4 cloves of garlic, minced
1 cup sliced onion
3 cups cabbage sliced
1 can of water chestnuts (5 ounce can chopped)
1 8 oz. Box of Cremini or Shitake Mushrooms sliced (or mixed, really any kind works)
2 tablespoon reduced-sodium soy sauce
1 1/2 tablespoon rice vinegar
2 Tbsp Sherry (medium dry)
3 tablespoons Hoisin Sauce - Note:you can buy this in the asian section of the grocery but its loaded with sugar and other crap and it's super easy to make your own - see below)
1 cup cubed tofu (raw or baked) or other protein optional
2 TBSP soy sauce
2 tsp rice vinegar
1 Tbsp of honey
1 tsp of sriracha or chili sauce (less or more depending on heat sensitivity)
Whisk all ingredients together in a small bowl
DIRECTIONS: Heat 1 teaspoon oil in a small nonstick skillet over medium heat, add eggs; cook, stirring gently till scrambled and cooked through set aside. In a large skillet heat remaining oil on medium heat. Add garlic and ginger, heat for about 1 min till golden and fragrant. Add onions, stir and cook till onions are slightly softened. Add cabbage, raw mushrooms, water chestnuts soy sauce, sherry and vinegar. Stir to combine. Cook and stir until the vegetables are starting to get tender, 3-4 minutes. Add the eggs, tofu (or other cooked protein) and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
Serve and enjoy. Optional you can source plum sauce in your local grocery, I am not sure about the pancakes as I usually eat it as is (a local Asian store likely has them). But I just found this Homemade Moo Shu Pancake recipe and am definitely trying it next time of course with GF flour!
TIP: Awesome Leftover Option
Ever been to PF Changs and had those amazing Tofu Lettuce Wraps? Well you can use Moo Shu with Garlicky Tofu (this will be the next recipe I post). Romaine lettuce will work for boats or traditional Iceberg for wraps. Add a layer of garlicky tofu, top with a few spoonfuls of Moo Shu and drizzle with some Coconut Aminos! Delicious cold! Of course you can serve this warm when you first make it as well! So So Good!