Moo Shu Vegetables

By Brie

Daphne's always got healthy options up her sleeve, and these Moo Shu vegetables are no exception. They're perfect for any time of year!

Ingredients

• For the Sauce:
• 3 Eggs (lightly beaten)
• 1 Lb Green Beans (trimmed and cut into 2-inch pieces)
• 1 Red Bell Pepper (cut into thin strips)
• 2 Cups Napa Cabbage (shredded)
• 1 Cup Shiitake Mushrooms (sliced thin)
• 6 Scallions (sliced thin)
• 2 Cloves Garlic (sliced thin)
• 1 Cup Bean Sprouts
• 1 Tsp Toasted Sesame Oil
• 1 Tbsp Coconut Oil
• Salt
• 2 Shredded Carrots
• 2 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Rice Vinegar
• 1 Tbsp Mirin
• 2 Tbsp Ginger (grated)
• To Serve:
• 1/4 Cup Hoisin Sauce
• 12 Chinese Pancakes
• Thai Red Chili Sauce

Preparation

Step 1

Heat a large skillet or wok over medium heat. Quickly scramble the egg, then remove to a plate and reserve.

Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat. Add the green beans, red bell pepper, cabbage, shredded carrots, mushrooms, scallions, bean sprouts and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover.

Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.

To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Garnish with thai red chili sauce if desired.