mu shu vegetables is about my favorite meal currently, up there with veggie fried rice and veggie lo mein, so i had to take a stab at making it. in fact, i stabbed so close to the mark i just may have to stab and stab and stab until i get it right.
ingredients:
- 1 small shredded carrot
- 1 head of cabbage shredded
- (or a bag or two of cole slaw mix)
- 1 small onion in thin wedges
- (optional: handful of mung)
- (optional: sliced mushrooms)
- (optional: handful of chopped green onion)
- (optional: 2 beaten eggs)
- flour tortillas and/or rice
- hoisin sauce
- water
prep:
- slice & dice until everything is more or less the same size
actual cooking:
- (scramble eggs, set aside)
- (set rice to cooking. 1:2 rice to water, pinch of salt, bring to a boil, lower to a loooooow simmer and cover)
- saute carrots in a little water for 2-3 minutes
- add cabbage, continue sauteeing 2-3 minutes
- add mung, onions, green onions, mushrooms, whatever else (not egg), saute for 2-3 minutes
- allow liquid to evaporate
- add 2 tbs hoisin sauce, cook for 1-2 minutes
- add egg back in, stir
- warm tortillas in the microwave for 10 seconds each
we ate this with trader joe's chicken egg rolls (which you want to pierce all the way through before baking, and spray with oil), which are a staple in my asian cooking and will probably stay that way since last week's spring roll experiment was a massive FAIL.
it was a little sweet, and i'm thinking... soy sauce? garlic? i don't know. maybe i just need to use bok choy instead of the pre-shredded cabbage. it was still good enough that the leftovers are my lunch today.
