Vegan Mu Shu
Recipe type: Main Dish
Cuisine: Chinese
- ½ cup peanuts
- 2 tablespoons sugar
- 1 1lb bag coleslaw mix
- 1 stalk of celery sliced or ½ teaspoon celery seed
- 4 oz. sliced crimini mushrooms
- 3 green onions diced
- 3 cloves garlic minced
- small handful of pea pods chopped
- 2 tablespoons + 1 teaspoon soy sauce
- 1 teaspoon canola oil
- 1 scant teaspoon sesame oil
- Mu shu pancakes or flour tortillas
- Cilantro
- Additional green onions for ganish
- Hoisin sauce
- Make peanut powder by blending peanuts with sugar. Set aside.
- Cook garlic and green onions in a large pan or wok in canola oil until fragrant.
- Place mushrooms in the wok and cook for one minute.
- Add 1 teaspoon of soy sauce and sesame oil to the wok.
- Cook for about for five minutes stirring regularly.
- Add pea pods to the pot and cook for one more minute.
- Add the coleslaw mix and celery (or celery seed).
- Stir and cook for about 5 more minutes.
- To serve, fill a pancake/tortilla with the cabbage mixture.
- Sprinkle the peanut powder over the cabbage and garnish with cilantro and additional green onions.
- Then, drizzle hoisin sauce over the cabbage.
Recipe by Silly Little Vegan at https://www.sillylittlevegan.com/vegan-mu-shu/
3.5.3226