Vegan Mu Shu

Vegan Mu Shu is a delightful twist on a classic Chinese BBQ dish, featuring savory stir-fried vegetables wrapped in delicate pancakes. This healthy and colorful meal is bursting with flavor and perfect for a quick dinner.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Green cabbage - 100 grams, shredded
• Tofu - 150 grams, firm, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Mu Shu pancakes or lettuce leaves - 4
• Green onions - 2, sliced
• Fresh cilantro - for garnish

Steps

1. In a bowl, mix the soy sauce, sesame oil, rice vinegar, cornstarch, and water to create a marinade.
2. In a pan over medium heat, add a splash of water and sauté the garlic and ginger until fragrant.
3. Add the diced tofu to the pan and cook until golden brown, about 5-7 minutes.
4. Stir in the shiitake mushrooms, carrots, and red bell pepper, and sauté for another 5 minutes until slightly softened.
5. Add the green cabbage and the marinade to the pan, stirring well to combine. Cook for another 3-5 minutes until the cabbage is tender.
6. Remove from heat and stir in the sliced green onions.
7. Warm the Mu Shu pancakes in a separate pan or microwave for a few seconds until pliable.
8. To serve, place a generous spoonful of the stir-fried mixture onto each pancake, fold it like a taco, and garnish with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu and vegetables.
• High in fiber, promoting digestive health.

Tags