Vegan Mu Shu Vegetables

Vegan Mu Shu Vegetables is a vibrant and flavorful dish featuring a mix of stir-fried vegetables wrapped in delicate pancakes, served with a savory hoisin sauce. This plant-based version captures the essence of traditional mu shu while celebrating fresh, seasonal produce.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1, julienned
• Green onion - 2, chopped
• Cabbage - 100 grams, shredded
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Hoisin sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons
• Rice pancakes - 4 pieces
• Fresh cilantro - for garnish

Steps

1. In a large skillet or wok, heat the sesame oil over medium-high heat.
2. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the shiitake mushrooms, carrots, and red bell pepper to the skillet, stir-frying for 3-4 minutes until softened.
4. Stir in the shredded cabbage and green onion, cooking for an additional 2 minutes.
5. Mix the soy sauce, hoisin sauce, cornstarch, and water in a small bowl until smooth, then pour it over the vegetables in the skillet.
6. Cook for another 2-3 minutes, stirring frequently, until the sauce thickens and coats the vegetables evenly.
7. Warm the rice pancakes according to package instructions, either steaming or briefly pan-frying.
8. To serve, place a portion of the vegetable mixture onto a warmed pancake, roll it up, and garnish with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from fresh vegetables.
• High in fiber, promoting digestive health.

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