I've done moo shu pork before, but this is the first time I've tried moo shu vegetables. My pancake technique still needs a lot of work, but the veggie filling came out great. And, honestly, if you don't feel like making the pancakes, it's still delicious served over rice with a bit of extra hoisin sauce.

Moo Shu Vegetables

Slightly adapted from Woks of Life

Ingredients

• 1 Tbsp. light soy sauce
• 1/2 tsp. sesame oil
• 1 Tbsp. hoisin sauce
• 1/4 tsp. white peppercorns, ground
• 3 1/2 Tbsp. oil, divided
• 1 1/2 c. julienned carrot
• 125g 5-spice dried tofu (五香豆腐干), julienned
• 6 fresh¹ shiitake mushrooms, thinly sliced
• 1-2 Tbsp. water (optional)
• 1 1/2 c. julienned celery
• 1 bell pepper, thinly sliced
• 2-3 cloves garlic, minced
• 1-2 leeks², julienned
• 1 Tbsp. Shaoxing wine
• 1 recipe Mandarin pancakes

Directions

1. Combine soy sauce, sesame oil, hoisin sauce, and white pepper and set aside.
2. Heat wok over high heat and add 1/2 Tbsp. of oil.
3. Add the carrots, stir-fry for 90 seconds, remove from pan and set aside.
4. Add another 1/2 Tbsp. of oil to the wok and stir-fry the tofu for 90 seconds. (It may stick a bit, just do the best you can.)
5. Remove to tofu from the wok and set it aside. (It can be combined with the carrots at this point.)
6. Add another 1/2 Tbsp. of oil along with the mushrooms.
7. At this point, I like to add a Tbsp. or two of water to the wok, cover it, and let the mushrooms steam for about a minute before continuing with the recipe. I find that this helps the mushrooms cook nicely -- I really hate undercooked mushrooms -- and also helps to lift any stuck-on tofu bits off the wok so they don't burn while you cook the rest of the ingredients. This step is optional. Do whatever works best for you.
8. Stir-fry the mushrooms, uncovered, for 1-2 minutes, then remove them from the wok. (They can also be combined with the carrots.)
9. Add another 1/2 Tbsp. of oil to the wok and cook the celery for 90 seconds. Remove from wok and set aside with the other cooked ingredients.
10. Add another 1/2 Tbsp. of oil to the wok and stir-fry the bell pepper for 90 seconds. Once cooked, it can also go with the other cooked ingredients.
11. Add the last 1 Tbsp. of oil to the wok along with the garlic and leeks and cook until the leeks have wilted (~2 minutes).
12. Return all the cooked ingredients to the wok and stir to combine.
13. Drizzle the Shaoxing wine around the edges of the wok and pour in the sauce.
14. Stir-fry for ~1 minute.
15. Serve with Mandarin pancakes (or rice) and extra hoisin sauce.

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¹ I didn't have any fresh shiitakes on hand, so I just used cremini mushrooms instead. I think that reconstituting dried shiitakes would also work well, although that would give a different texture. ^Back
2 The original recipe only calls for one leek, but my leeks were pretty small. I think it would be fine with only one small leek, but two is better! ^Back