Tuesday, September 6, 2011

Veggie Mu Shoo...Plus Homemade Wrappers!

We all love some good Mu Shoo, but if you're like me the thought of trying to make it for yourself seems daunting. Luckily, Seeing a recipe in last month's issue of "Vegetarian Times" convinced me too give it a shot, and guess what - it was easy as pie. (no cooking pun intended...) Believe it or not, I made the wrappers also and they turned out spot-on. 
Here's the recipe. Try it and you'll be impressed with yourself. 


Mu Shoo Wrappers

2 C flour
3/4 C boiling water
sesame oil

Mix the flour and water together. Let it cool a bit, and then knead it until it is smooth. Divide it into 8 balls and flatten each ball into a patty with your palms. Take one patty and brush the top with sesame oil, then place another patty on top. Roll the pair as one into a thin round about 8 inches wide - or about the size of "professional" mu shoo wrappers ;) Do this with the rest of the patties, making four pairs.
Heat a skillet on low. Throw a patty-pair right into the pan.- don't peel them apart and no, no greasing necessary. Cook it about a minute each side, until it looks like it has cooked a bit and perhaps bubbles a little. Let it cool for a few minutes and then peel them apart - IT WORKS, TRUST ME! Keep them warm while you make the remaining pairs.


Vegetable Mu Shoo  
Vegetarian Times: September 2011

Sauce:
1/2 C vegetable broth or water
2 tbs. low-sodium soy sauce
2 tbs. sesame oil
1 tbs. lime juice
2 tsp cornstarch
1 tsp honey

Shake it up...

Filling:
3 eggs
1 tsp soy sauce
1 tsp sesame oil

1 small red onion, sliced
2 tbs fresh grated ginger
1 c stemmed shiitake mushrooms, cut into strips
2 cloves garlic, minced
3 C shredded cabbage
1 1/2 C snow peas, cut lengthwise into strips
1 1/2 C shredded carrots

*4 oz tofu - optional. I added this, gives it some extra protein!

First, heat your preferred type of oil in a wok, and cook the onion and ginger on medium until the onion begins to get soft. Next add the mushrooms and garlic, and cook about 5 more minutes or until the mushrooms seem to have cooked a bit and turn brown. 
While all this is happening, whisk the eggs with the little bit of soy sauce and sesame oil. Cook the egg as one flat patty in a pan. When it's done, cut it into strips and save it for later.
Go back to the veggies. When the mushrooms are ready, toss in the cabbage, peas, and carrots and keep it cooking for a couple more minutes. *If you want tofu, cut it into strips and add it at this point also.
Add the sauce and let it simmer - or as I like to say, "fester" - for about 3 minutes until it thickens.
Viola! Serve it with your homemade wrappers and hoisin sauce. 

3 comments:

  1. Good for a crowd...**cough cough** Linder House

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  2. YESSSSS I am so excited to make this! Happy to hear the wrappers worked, too - they seem even more daunting than the veggies... Any idea what the green flecks in them are? Chives? Scallions?

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  3. I'd say chives...much more bang for the buck. I didn't use anything like that though. Good idea for next time!

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