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

Homemade Hoisin Sauce

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