MOO-SHU VEGETABLES
Yield: 10 portion
Ingredient Amount
Egg, lightly beaten 2 ea.
Black fungus 15 g. dried weight
Noodle, Bean thread “Cellophane” 2 oz. pkg
To Stir-fry
Vegetable oil as needed
Scallion, thinly sliced on bias 3/4 Cup
Ginger, minced 15 g
Garlic, minced 15 g
Cabbage, napa, julienne 300 g
Lilly bud, rehydrated 60 g (dry weight or120 g hydrated + drained)
Mushroom, shiitake fresh, jiulienne 180 g
Stems removed
Bean sprouts 150 g
Vegetarian oyster sauce OR 30 ml
Mushroom flavored sauce (NOT mushroom soy sauce)
Soy sauce, light 30 ml
Sesame oil 10 ml
Kosher salt as needed
Ground white pepper as needed
Scallion,thin bias cut 45 g
*Hoisin Dip
Mise en place
1. Re-hydrate the black fungus. Trim off hard nodules, cut into 1/8-inch wide strips.
2. Pour boiling water over noodles, cover by at least 2-inches. Soak until re-hydrated and elastic, about 5 – 8 minutes. Drain, and rinse with cool water, reserve.
Method for Moo –Shu Vegetables
1. Heat oil in wok, add ginger, garlic, and 1/2 scallions (reserve remaining scallions to finish). scallions– stir-fry until aromatic.
2. Add cabbage, black fungus, mushrooms, lily buds, bean sprouts and cellophane noodle. Stir-fry until the vegetables are tender and all moisture has evaporated.
3. Push all stir fried ingredients to center of wok. Drizzle a small amount of oil across the rear edge of the wok so that it trickles down. Drizzle egg mixture onto oiled part of wok in a thin stream. Allow to cook and then mix in with vegetables. Add julienne scallion, soy sauce, and sesame oil Mix well. Adjust seasoning with salt and pepper.
4. Serve with pancakes and Hoisin Dip and served in 1 oz. a ramekin.
5. Garnish with bias cut scallions
Method for Hoisin Sauce
1. Combine all ingredients and reserve for service. Prior to service, portion into 1 oz. ramekins.
MEP FOR MOO SHU VEGETABLES
