Tags
bell peppers, cabbage, carrots, Chinese, cooking, Daring Cooks, garlic, ginger, green beans, healthy, hoisin, moo shu, mushrooms, napa, pancakes, sauce, stir fry, tofu, vegan, vegetables, vegetarian
The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
Okay, I’m days late with this challenge, but wanted to complete it because 1) I’ve missed a couple of recent ones, and 2) I can’t pass up Asian recipes. I’m glad I did it because it is SO good!!!
Traditionally moo shu is made with pork, so being vegetarian, I went with a different stir fry recipe than what was provided for the challenge. Otherwise, I used the hoisin and pancake recipes from Shelley and Ruth!
This is an easy dinner to make, but the prep can be pretty time-consuming. If you chop the veggies and make the sauce the day before you want to eat it, I would approve of that (it’s what I did)! The pancakes are a little high-maintenance as most doughy things can be, but aren’t complicated. Continue reading
