Moo Shu Vegetables with Mandarin Pancakes

Ingredients

• 4 cups Shredded cabbage
• 1 cup Shredded carrots
• 1 cup Sliced shiitake mushrooms
• 1/2 cup Bamboo shoots
• 1/4 cup Wood ear mushrooms
• 4 Scallions
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable oil
• 4 tbsp Hoisin sauce (soy-free)
• 1 tsp Sesame oil
• 12 Mandarin pancakes
• 2 tbsp Coconut Aminos

Instructions

1. 1Place the 1/4 cup of wood ear mushrooms in a medium bowl and cover completely with warm water. Allow them to soak for 20 minutes until they feel soft and pliable. Once rehydrated, drain the wood ear mushrooms and thinly slice them into strips, about 1/8-inch wide.
2. 2Place a 12-inch wok or large skillet on the stove over medium-high heat (approximately 350-375°F / 175-190°C). Add the 2 tablespoons of vegetable oil. Once the oil shimmers, add the 2 cloves of minced garlic and 1 teaspoon of grated ginger. Stir constantly for about 30 seconds, until they release a fragrant aroma.
3. 3Add the 4 cups of shredded cabbage, 1 cup of shredded carrots, 1 cup of sliced shiitake mushrooms, 1/2 cup of bamboo shoots, and the prepared 1/4 cup of sliced wood ear mushrooms to the wok. Stir-fry continuously for 5 to 7 minutes, until the vegetables are tender but still retain a slight crispness.
4. 4Pour the 4 tablespoons of hoisin sauce, 2 tablespoons of coconut aminos, and 1 teaspoon of sesame oil into the wok with the vegetables. Stir thoroughly to ensure all the vegetables are evenly coated with the sauce. Continue to cook for another 1 to 2 minutes, stirring occasionally, until the sauce appears slightly thickened.
5. 5While the vegetables finish cooking, prepare the 12 mandarin pancakes. To warm them, place them in a steamer basket over simmering water, cover, and steam for 2-3 minutes until soft and pliable. Alternatively, microwave them briefly until warm. Thinly slice the 4 scallions into 1/8-inch rounds.
6. 6Transfer the warm 12 mandarin pancakes to a serving plate. Spoon the cooked vegetable mixture into a separate serving bowl. Garnish the vegetable mixture with the thinly sliced 4 scallions. Serve immediately, allowing each person to fill a pancake with the vegetable mixture and top with scallions.

Substitutions

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