By the Gracious Vegan
Makes 6 servings
Every cuisine has some kind of wrap, and Moo Shu vegetables are a delicious Chinese-inspired wrap. The hoisin sauce is the key. It’s available at most grocery stores, and certainly at all Chinese-oriented Asian markets. It’s sweet and tangy, not spicy-hot. There are moo shu wrappers you can buy at Asian markets, or you can use flour tortillas. If you haven’t tried moo shu before, you’re in for a tasty surprise.
Water-sauté these vegetables in a Dutch oven or other large open pan. The vegetables should be tender to your liking, and all the liquid should be evaporated.
1 tablespoon fresh ginger, grated or minced
2 cloves garlic, minced.
5 green onions, thinly sliced
8 mushrooms (any kind), sliced or chopped
1 small head of green cabbage, shredded, or use bagged coleslaw (1 pound)
1 carrot, grated (if your bagged slaw has a lot of carrots, you can omit this)
Stir the following ingredients and briefly heat the entire mixture together. Test for seasoning adjust with salt and pepper if needed.
2 Tablespoons hoisin sauce (will need more below)
1.5 Tablespoons soy sauce
1/2 Tablespoon Chinese rice vinegar (or other kind, but not balsamic)
2 teaspoons roasted sesame paste
2 teaspoons water
1 teaspoon sugar or agave syrup (or 2 teaspoons date paste)
Stir in the tofu
6-8 ounces baked tofu, cut into small pieces (use my Baked Tofu recipe, or you can buy already baked tofu in many stores)
Remove mixture from heat. Warm your wrappers of choice. Spread about 1/2 - 1 teaspoon of hoisin sauce on each wrapper. Divide filling evenly into wrappers and top with a bit of sesame seeds.
12 small or 6 large whole wheat flour tortillas or rice flour wrappers
Extra hoisin sauce
Nutrition: Mostly unprocessed (the hoisin has sugar in it)
Time: 25-30 minutes