January 27, 2014
I ended last week with homemade Hoisin Sauce, so it only makes sense that I’d start this week with a quick, homemade Moo Shu Vegetable recipe.
I’m a huge fan of Chinese take-out, but don’t order it all that often. The fried foods are too tempting—I’m a former solider of General Tso—and the healthier options too boring. Unless, of course, I pour on all that gloppy, MSG-happy sauce that I dutifully order on the side. Also tempting. The easiest way to deal with my hankerings is to satisfy them here and there. But, I must admit: I miss eating Chinese food more frequently. Especially Moo Shu.
Though I’m sure it would be fairly simple to approximate General Tso’s chicken at home or make a homemade brown sauce to blanket steamed chicken and broccoli, it recently occurred to me that making Moo Shu Vegetables would be the easiest of all. It also occurred to me that it would be pretty easy to make a light ’n healthy version. Turns out, I was right on both accounts.
When I decided to make this, my big concern was all the knife work. It might be straightforward, but chopping tons of cabbage and carrots can turn into a time suck, so I decided to use a store-bought broccoli slaw mix. It worked beautifully and made this recipe embarrassingly easy to make. And, then, of course, there’s the satisfaction of knowing that dinner is mostly broccoli.
To make this authentic, you know, to your Chinese take-out spot, you’ll need hoisin. It may sounds nuts, but I strongly suggest that you make homemade Hoisin Sauce, which is surprisingly quick and simple. If you can’t swing it or just don’t feel like it, make sure to pick some up at the market. With that, a package of flour tortillas, and this recipe in your back pocket, you’re on your way to a super healthy, fake-out take-out dinner.
Oh, and did I mention how much my entire family loves this? Much, indeed. It satisfied the grown ups as much as take-out and the kids liked it even better than the delivered version. (Maybe because it’s less soggy? That was my favorite part.) In fact, they requested leftovers in their lunch boxes. They never want leftovers in their lunchbox!
So, yea, this went over well in my house. I bet it will in yours, too.
Moo Shu Vegetables
(Can be shared with kids 6+ mos)
4 teaspoons neutral oil like canola or grape seed, divided
2 eggs, whisked
1 1/2 teaspoons minced fresh ginger
1 8-ounce bag of broccoli slaw
2 cups mung bean sprouts
4 scallions, washed, trimmed and cut on the bias, divided
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce, plus more for serving
Flour tortillas, for serving (skip or use gluten-free wraps to keep this GF)
1. Heat 1 teaspoon of oil in a wok set over medium-high heat. Soft scramble the eggs and remove them to a cutting board. Chop and set aside.
2. Wipe out wok and add remaining 3 teaspoons of oil. Swirl to coat and add ginger. Cook 30 seconds, until fragrant. Add broccoli slaw and sprouts. Cook for 3 minutes, tossing frequently.
3. Add half of the scallions, toss to incorporate, then push all of the vegetables to the perimeter of the wok creating a space in the middle. To that space, add the soy sauce and rice vinegar. Pull the vegetables back into the center of the wok, tossing vigorously to ensure that the soy sauce and vinegar get evenly distributed. Cook 1-2 more minutes, until the vegetables are tender.
4. Add chopped scrambled eggs, remaining scallions, and hoisin. Toss to distribute evenly and remove wok from heat. Serve vegetables in flour tortillas generously smeared with hoisin sauce.
*Note: This is a great, healthy, flavorful dinner to share with your littlest eaters. Just be sure that their portion is soft enough to puree or chop to an age-appropriate consistency, even if that means cooking the veggies a little longer. Don’t be afraid of the big flavors: this is pretty mild and, anyway, big flavors are great for developing palates! Just be careful if using store-bought hoisin sauce. Many of them contain MSG and other artificial ingredients.