Saturday, January 10, 2009


Mu Shu Vegetables (recipe in the comments)

Hot jasmine tea
Christmas goodies

So here's one we discovered while we were off of blog duty. This is a super, simple Eating Well recipe that makes a better Mu Shu than I have ever had in a restaurant - without the salt overload the following day that bumps my weight in an unpleasant fashion. This is made with bagged broccoli or "rainbow" slaw and bean shoots (a favorite ingredient of mine) for a very fresh flavor. Instead of regular pancakes you wrap in whole wheat tortillas, which add a depth that I expected to be horrible and turns out to be excellent. Everyone should make this. Unless you don't like hoisin sauce (Mom, I mean you).

Prep notes
Difficulty: Super easy
Chopping: Ginger, garlic, clementines
Time: 30 minutes
Make ahead: Just so long as you don't wrap the pancakes, it's fine.

J: "The best Mu Shu EVER!"
M: "Better than delivery!"

1 comment:

J said...

Mu Shu Vegetables -- Eating Well
Serves 3

3 t toasted sesame oil, divided
4 large eggs, lightly beaten
2 t minced fresh ginger
2 cloves garlic, minced
1 12-oz bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
2 cups bean shoots (bean sprouts)
1 bunch scallions, sliced, divided
1 T soy sauce
1 T rice vinegar
2 T hoisin sauce, plus more to serve
Whole wheat tortillas

Heat 1 t oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

Wipe out the pan and heat the remaining 2 t oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

Serve in warmed tortillas with a bit of extra hoisin sauce.