Yield
4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.

How to Make It

Step 1

Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Step 2

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

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