Vegetable Moo Shu Wraps
From Vegetarian Times.- Ingredients:
- Sauce:
- 1/2 cup vegetable broth or water
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. sesame oil
- 1 Tbsp. rice wine vinegar or lime juice
- 2 tsp. cornstarch
- 1 tsp. honey
- Filling:
- 3 large eggs
- 1 tsp. low-sodium soy sauce
- 1 tsp. sesame oil
- 1 Tbsp. vegetable oil, divided
- 1 small red onion, sliced (1 cup)
- 2 Tbsp. grated fresh ginger
- 2 cloves garlic, minced (2 tsp.)
- 3 cups shredded cabbage
- 1 1/2 cups snow peas
- 1 1/2 cups shredded carrots
- 2 green onions, thinly sliced on the diagonal
- Wraps:
- 16 moo shu pancakes or small, thin flour tortillas
- Hoisin sauce, for spreading inside wrappers
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside.
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula and cook 1 minute more. Slide onto cutting board and slice into thin strips. Set aside.
Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add garlic and stir-fry 1 minute. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in sauce and simmer 2 to 3 minutes, or until sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter and serve with warm moo shu pancakes and hoisin sauce.
Serves 8.