Moo Shu Vegetables with Chinese Pancakes

Another amazing recipe from Chloe’s Kitchen cook book. I did make a few changes, which is in this version of the recipe. In her explanation of the recipe she said you could use regular tortillas as the Chinese pancakes but I think it would be a huge shame! They are so easy to make. All you need to do is take the time to make them and they are worth it. I added sriracha to the veggies to give them a little more kick so if you don’t want heat don’t add any. All in all great recipe (with my changes) and even the meat-eating boyfriend loved them! 

Moo Shu Vegetables with Homemade Chinese Pancakes

Serves 4-6

Vegetables

·      1 Super-firm tofu cubed, drained and pressed

·      4 Tablespoons canola oil, divided

·      3 Tablespoons soy sauce, divided

·      1 onion, thinly sliced

·      8 ounces bell peppers (I used a mix of yellow and red)

·      Kosher salt

·      2 teaspoons grated fresh ginger or 1/8 teaspoon ground ginger

·      2 cloves garlic, minced

·      7 ounces shredded cabbage

·      1 cup shredded carrots

·      ½ cup vegetable broth

·      2 scallions, trimmed and thinly sliced

·      1 teaspoon-1 tablespoon sriracha chili sauce 

Sauce

·      ¼ cup hoisin sauce

·      2 Tablespoons soy sauce

Chinese Pancakes

·      2 cups all-purpose flour, plus extra for rolling

·      ½ teaspoon sea salt

·      1 cup boiling water

·      Sesame oil, for brushing

To make Chinese Pancakes:

1.    In a bowl, whisk together flour and salt. Add boiling water and mix with a wooden spoon until cool enough to handle. Knead for a few minutes on a lightly floured surface then let sit covered for 20 minutes.

2.    Roll dough into a 16-inch long log and cut it into 1-inch pieces. Flatten each piece of dough with the palm of your hand and roll out into a thin circle on a lightly floured surface. Each dough circle should be as thin as a tortilla and about 6 inches in diameter.

3.    Heat a medium non-stick skillet to medium high heat. Brush each dough circle with sesame oil on both sides. Cook the pancakes, one at a time, in the skillet. Once the pancake begins to bubble and brown on the bottom, flip the pancake with a flat spatula and cook on the other side, about 30 seconds more. Remove from heat and stack cooked pancakes.

To Make the Vegetables:

1.    Heat 2 Tablespoons oil in a large nonstick skillet over medium high heat and add tofu. Drizzle 2 Tablespoons soy sauce over tofu. Flip tofu with a spatula, and let them cook until sides are nicely browned. Transfer to a bowl.

2.    Ass remaining 2 Tablespoons oil to the skillet and heat over medium high heat. Add onions and bell peppers, and sauté until soft. Season with salt, ginger, sriracha, and garlic, and let cook a few more minutes until fragrant.

3.    Add cole slaw mix, carrots, broth, and remaining 1 Tablespoon soy sauce. Let cook, stirring frequently, until most of the liquid evaporates. Add tofu and scallions and adjust seasoning to taste. The flavor should be mild and light. Remove from heat. 

To Make Sauce:

1.    In a small bowl, whisk together hoisin sauce and soy sauce until combined.

To serve:

Places vegetables, pancakes, and sauce in separate dishes. Assemble by topping pancakes with vegetables and sauce.

ENJOY