Moo Shu Vegetable - BASICS Recipe

 

This recipe was developed by Quabbin Harvest board member Cristina Garcia. This delicious dish is made with ingredients that are part of our BASICS program, which offers pantry staples at very affordable prices. 

 

Moo-Shu Vegetable

Feed your family the BASICS

Cost at Quabbin Harvest: $2.86 per nourishing serving!

This recipe leaves out the meat in favor of extra egg for protein. You end up with great flavor and significant savings. Flour tortillas are a great substitute for the traditional thin pancake. Try adding stir fried mushrooms, ground pork or other vegetables.

 

Moo Shu

Yield: 5  1 1/2 -cup servings 

 

1 tablespoon toasted sesame oil

3 tablespoons plus 1 teaspoon canola oil

4 eggs, lightly beaten

3 garlic cloves, (approx. 1 oz) finely chopped, (2 1/2 T)

1” piece of ginger*, (approx. 1 oz) finely grated (1 1/2 T packed)

1 small onion (approx. 2oz), thinly sliced, (1/2 cup)

1 medium head cabbage (2 -2 1/2 pounds), thinly sliced (14 cups)

1 large carrot, (approx. 7 oz) grated (2 cups)

2 teaspoons arrowroot powder

6 tablespoon tamari

2 tablespoons rice vinegar

 

Warm a wide and shallow pan over low heat with 1 teaspoon canola oil, add egg and cook gently, once the thin omelet is mostly set lift edges to let uncooked egg flow under cooked layer. Remove when firm, cool for a bit before rolling and slicing thinly. Set aside.

 

Whisk together arrowroot powder, tamari and rice vinegar.

 

To keep everything crisp, the Moo Shu will come together in two batches. Overcrowding the pan would steam the cabbage.

 

Warm 1/2 the remaining oils in a wok or large shallow pan over medium high heat. No real need to measure here, just coat the bottom with a thin layer. When oil is hot add half of your aromatics (onion, garlic and ginger), allow to sizzle without browning until fragrant. Add half of the cabbage and carrots. Stir occasionally, you’re trying to let steam escape (over stirring here will stew the cabbage). When cabbage and carrots have started to wilt add half of your arrowroot mixture, stir as the sauce thickens. Remove first batch to your serving bowl, tent with foil and repeat. Mix in egg just before serving.

 

*Whole pieces of ginger can be kept in the freezer. Grate from frozen, skin and all. You can also purchase prepared minced ginger (.47 per tablespoon vs. .50 per tablespoon for freshly grated)

 

Hoisin Sauce

Yield: 1 1/2 cup

(serving size 2 tablespoons)

Cost at Quabbin Harvest: .56 per serving

 

 

 

1 tablespoon canola oil 

2 garlic cloves, pasted*

small pinch of ground cloves, cinnamon and black pepper

1/2 cup sweet white miso

1/2 cup molassses

5 tablespoons rice vinegar

12/ cup water

 

Whisk all ingredients vigorously until smooth.

 

*To paste garlic, peel and smash each clove. Sprinkle with a generous amount of salt and work into a paste with a mortar and pestle. If you don’t have a mortal and pestle hold a chefs knife almost flat to a cutting board, blade facing away from you. Keep your dominant hand on the handle and the other pinching the top of the blade. With short strokes scrape and press the blade over the garlic, continue until a smooth paste.

 

Sauce will keep for months in the refrigerator.

 

Wrap filling in warmed flour tortillas, 1-2 per person, .33 per serving or serve over brown rice, .33 per serving. Top with Hoisin sauce.