Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.
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.
My husband made this recipe as written. If you love vinegar I suggest not changing the recipe. If I make it again I will decrease the vinegar added to the recipe or following the five star review by adding more of the other spices.
This was really good. I used turnips and carrot in place of the pepper, but many crisp veggies would work well here. I also used fresh shitake mushrooms instead of dried, doubled the amount of ginger and garlic, and added a little water and cook time to get the veggies a little more tender. Next time I will decrease the eggs and add some tofu, but overall a great meal.
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