Vegetarian - Mu Shu Vegetables with Pancakes

By BlueSchmoo

Delicious! Made using Italian Crespelle recipe for the pancakes

Ingredients

• 8 thin pancakes (see recipe on DEMY for Basic Crêpes)
• 4 medium scallions
• One 3-inch piece fresh ginger
• 3 garlic cloves
• 1/2 pound baby bok shoy (2 or 3) or napa cabbage (about 1/3 head)
• 1 medium red bell pepper
• 8 oz shitake mushrooms
• 2 Tbsp vegetable oil
• 2 large eggs
• Kosher salt
• 2 Cup bean sprouts
• 1/2 Cup unsalted roasted whole cashews
• 2 Tbsp sake, rice wine, or dry sherry
• 1 Tbsp hoisin sauce, plus more for serving
• 1 Tbsp soy sauce (low sodium if you prefer)

Details

Servings 4
Adapted from saramoulton.com

Preparation

Step 1

1. Prepare or warm the pancakes and keep warm. Trim and thinly slice the scallions (about 1/2 cup); transfer them to a small bowl. Peel and Microplane-grate the ginger (about 1 tablespoon) and add to the bowl; press the garlic (about 1 tablespoon) into the bowl and stir to combine.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until hot. Reduce the heat to medium; add the scallion mixture and cook for 1 minute. Add the mushrooms and bell pepper; cook until the mushrooms are tender, about 4 minutes.

4. While the mushroom mixture is cooking, lightly beat the eggs with a pinch of salt. Stir the bok choy and bean sprouts into the mushroom mixture and cook until they are just softened, about 2 minutes.

5. Heat the remaining 1 tablespoon vegetable oil in a medium nonstick skillet over medium heat. Add the eggs, swirling the pan so that they coat the bottom of the pan, and cook until they are just set, like a pancake, turn the egg out onto a cutting g board and coarsely chop. Coarsely chop the cashews.

6. Combine the sake, hoisin sauce, and soy sauce in a small bowl. Stir into the vegetables along with the chopped egg and cashews; cook just until everything is heated through, about 3 minutes. Serve with the pancakes or over rice. Pass additional hoisin sauce.