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Vegan Mu Shu

January 12, 2017 By Cindy Ford Leave a Comment

I’ve been eating a version of mu shu since I was a child, and as an adult, it’s a dish that I’ve been making for years.  Mu shu is a wonderful Chinese cabbage dish, that is served in a thin flour tortilla-like pancake and then drizzled with hoisin sauce.

The version that I’m sharing today is a vegan Americanized version of mu shu vegetables. This recipe is a really easy way to make mu shu by using bagged ready-to-eat coleslaw cabbage mix that’s found in your grocer’s salad case. {Gasp!} Honestly, I learned this trick from my Taiwanese mother, and I think she’s a genius for figuring out this short cut!

So, lets make mu shu!
A picture of peanuts and sugar in the food processor.

First, make some peanut powder by placing a half of a cup of peanuts (I used Costco roasted and salted peanuts) with a couple of tablespoons of sugar into the processor bowl of a food processor (or blender).

A picture of ground peanuts and sugar after processing.

Blend the mixture until crumbly. Set aside.

Marinated tofu just before placing in the oven.

Next, prepare the tofu. Recipe for baked tofu is HERE. Allow time for preheating the oven and pressing the tofu. Tofu is completely optional for this dish. Honestly, we don’t always eat our mu shu with baked tofu, but adding it to this dish will make it more of a complete meal.

Sauteing garlic and onions in a wok.

Next, in a very large pan or wok, sauté three cloves of minced garlic and a couple of diced green onions in a teaspoon of unflavored oil (I used canola). Cook until fragrant. Make sure to not overcook the garlic and onions because the garlic will become bitter if it burns.

Crimini mushrooms added to the wok.

Next, add sliced crimini mushrooms. I used about four medium/large mushrooms. Often, I use rehydrated shitake mushrooms, but crimini mushrooms are easier to find at typical supermarkets so that’s a bonus! Cook the mushrooms for a minute. Then, add a teaspoon of soy sauce and a scant teaspoon of sesame oil. Now, cook the mushrooms for about 5 more minutes.

Snow pea pods after being chopped.

Next, chop a handful of snow pea pods, and then place them in wok with the mushrooms.

Snow pea pods cooked with the mushrooms, garlic, and green onions.

Let the mushrooms and peapods cook for about one minute.

Cole slaw mix added to the wok with soy sauce and celery seed.

Lastly, add the bag of slaw mix to the pan. If there is no celery already in the bag of slaw, add one stalk of thinly sliced celery (or a half teaspoon of celery seed). Season with two tablespoons of soy sauce. 

Note: Using celery seed is easier than fresh celery, but use whichever you have the energy for. It’s delicious both ways! Today, I used celery seed because I was feeling more on the lazy side… 🙂

Cook the cabbage for about four more minutes, using tongs to rotate the vegetables in the pan so that it cooks evenly. Remove from heat when cooked through.

A bottle of vegetarian hoisin sauce.

Before serving, get out the peanut powder, cilantro leaves, mu shu pancakes, and hoisin sauce. Mu shu pancakes can be found in the freezer section in Asian grocery stores . If you don’t have time to purchase them, flour tortillas work well, too. Honestly, most of the times that I make mu shu, my family uses flour tortillas because they are a staple in my fridge… shhhh… don’t tell my mom!

Plating the mu shu.
To assemble, first, place a mu shu pancake/tortilla on a plate…

Filling the tortilla with the vegetables, tofu, and peanut powder.

Then, scoop the cabbage mixture onto the tortilla. Next, add the tofu. Sprinkle on the peanut powder, garnish with cilantro, and additional green onions.

A close up picture of the mu shu with the hoisin sauce drizzed on it.

Lastly, drizzle on the hoisin sauce. Oh goodness… this is delish! I hope you enjoy it!

The mu shu with the hoisin sauce drizzed over it.

Save Print
Vegan Mu Shu
Recipe type: Main Dish
Cuisine: Chinese
 
Ingredients
  • 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
Instructions
  1. Make peanut powder by blending peanuts with sugar. Set aside.
  2. Cook garlic and green onions in a large pan or wok in canola oil until fragrant.
  3. Place mushrooms in the wok and cook for one minute.
  4. Add 1 teaspoon of soy sauce and sesame oil to the wok.
  5. Cook for about for five minutes stirring regularly.
  6. Add pea pods to the pot and cook for one more minute.
  7. Add the coleslaw mix and celery (or celery seed).
  8. Stir and cook for about 5 more minutes.
  9. To serve, fill a pancake/tortilla with the cabbage mixture.
  10. Sprinkle the peanut powder over the cabbage and garnish with cilantro and additional green onions.
  11. Then, drizzle hoisin sauce over the cabbage.
3.5.3226

 

 

Filed Under: Main Dish, Recipe Tagged With: Chinese Food, Mu Shu, Plant Based Asian

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Hi! I'm Cindy. Welcome to my site! I'm a vegan mama with an obsession with food and sloths. Read More…

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