Name: Vegetable Moo Shu
Ingredients: 1 pk Dried wood ear mushrooms -; (1/2 oz); 2 c Boiling water; 1 ts Dark sesame oil; 1 ts Vegetable oil; 3 lg Eggs; lightly beaten; 1 tb Minced peeled fresh ginger; 2 Cloves Garlic; minced; 4 c Thinly sliced green cabbage; 1 c Thinly sliced red bell pepper; 1 c Diagonally sliced green onions; 3 tb Rice vinegar; 2 tb Dry sherry; 2 tb Low-sodium soy sauce; 2 tb Hoisin sauce; (available at ethnic markets; And some supermarkets); Fresh chives; optional; Quick Chinese Pancakes; (see recipe)

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Chinese	Post3	4	servings

INGREDIENTS

1	pk	Dried wood ear mushrooms -; (1/2 oz)
2	c	Boiling water
1	ts	Dark sesame oil
1	ts	Vegetable oil
3	lg	Eggs; lightly beaten
1	tb	Minced peeled fresh ginger
2		Cloves Garlic; minced
4	c	Thinly sliced green cabbage
1	c	Thinly sliced red bell pepper
1	c	Diagonally sliced green onions
3	tb	Rice vinegar
2	tb	Dry sherry
2	tb	Low-sodium soy sauce
2	tb	Hoisin sauce; (available at ethnic markets
		And some supermarkets)
		Fresh chives; optional
		Quick Chinese Pancakes; (see recipe)

INSTRUCTIONS

Combine mushrooms and boiling water in a bowl; cover and let stand 30
minutes or until soft. Drain; slice mushrooms into thin strips. Heat sesame
and vegetable oils in a large nonstick skillet or wok over medium-high
heat. Add eggs; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger
and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell
pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and
hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives.
Serve with quick Chinese pancakes. Yield: 4 servings (serving size: 1 1/2
cups moo shu and 3 pancakes).
Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steven Petusevsky,
Cooking Light Magazine
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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