Sunday, October 11, 2009

Veggie Mu Shu

This dish was totally worth the sodium influx!

I tend to always have a full veggie drawer, so I love me some stir fry. It's quick, easy and generally delicious. Also, stir fry is great when you're cooking for one (Kyler's on a fishing trip).
The fixin's (adjust proportions-based on how many you're cooking for any which veggies you're in the mood for):
1/5 small head of shredded white cabbage
1/4 cup of shredded carrots
1/3 cup of sliced mushrooms (whatever variety you have on hand)
1/3 cup of thinly sliced bamboo shoots
1 stalk celery
1 scallion chopped
1 clove crushed garlic
1 egg beaten
1 tsp sesame oil
2 flour tortillas
1 tbsp soy sauce
1/2 tsp corn starch
hoisin sauce to taste
siracha to taste

steps to yum:
In a bowl, mix soy sauce and cornstarch. Add small drizzle of sesame oil  to fry pan, once heated add egg. When egg is cooked in a pancake, remove from pan and slice into 1/4 inch strips. Add remaining oil to pan along with garlic and vegetables. After the veggies are cooked to your liking (3-5 minutes) return egg to pan, proceed to add soy sauce mixture. Top tortillas with as little or as much of the stir fry as you're in the mood for. Top with hoisin sauce, siracha (if you like things spicy) and scallions.
Note: I was planning on including tofu, but my fridge was too cold so my tofu froze :(

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