Best 5 Moo Shu Vegetables With Chinese Pancakes Recipes

MOO SHU VEGETABLES WITH CHINESE PANCAKES

Steps:

• Preheat the oven to 325 F degrees.
• Wrap pancakes in foil and place in oven to warm, about 8 minutes.
• Heat sesame oil in a wok or large skillet until very hot.
• Add green onions, bok choy, red bell pepper, carrots and mushrooms.
• Stir-fry vegetables 3 to 4 minutes until crisp tender.
• Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
• Stir in tamari and extra hoisin sauce.
• To eat, drizzle a spoonful of hoisin sauce across center of pancake.
• Top with generous helping of vegetables and roll up burrito style.

MOO SHU CHICKEN

Steps:

• Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
• Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
• Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
• Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
• Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

MOO SHU PANCAKES

Steps:

• Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
• Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
• Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!

MOO SHU CHICKEN WITH MANDARIN PANCAKES

Steps:

• Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
• Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
• Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
• Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
• Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
• Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

MOO-SHU VEGETABLES

Steps:

• Warm pancakes as directed on package.
• Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
• Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
• When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
• To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!