| 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
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