Moo Shu

Ever since I was a little girl Moo Shu has been my favorite dish to order at a Chinese restaurant. Here's my healthier version of this take-out classic. I also stir fried some strips of pork for Jeremy to add to his, but any protein would be great here. If you're adding a protein, stir fry it in some peanut or sesame oil for added flavor. I just used button mushrooms, but wood ear or shitake would be more authentic. Serve Moo Shu either on Chinese Pancakes, or flour tortillas (we like Whole Wheat tortillas), with some plum sauce to spread over them.

Moo Shu

-1 head green cabbage, shredded (or if feeling lazy, 1 bag of coleslaw mix)

-16 oz mushrooms, sliced

-1 (small) can sliced bamboo shoots, sliced in half lengthwise
-2 teaspoons sesame oil
-3 large eggs, lightly beaten
-1 tablespoon fresh ginger, minced
-2 garlic cloves, minced
-5 scallions, sliced

-3 tablespoons rice vinegar
-2 tablespoons dry sherry
-2 tablespoons low-sodium soy sauce
-2 tablespoons hoisin sauce

Heat sesame oil in a large nonstick skillet over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bamboo; stir-fry 2 minutes. Add scallions and next 4 ingredients, and stir-fry 1 minute. Stir in eggs and serve.

Shannon