Vegetable Moo Shu
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The Woks of Life · by Bill★ 5.0 (20)

Vegetable Moo Shu

NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 18%
CARBS 32G48% OF CAL
6G FIBER21G OTHER5G TOTAL SUGAR
FAT 12G40% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stir-fried vegetables and tofu wrapped in thin wheat flour pancakes with hoisin sauce. A vegetarian take on the classic Chinese dish, savory and satisfying.

mainchinesestir frytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 2/3 cup boiling water
  • 1 teaspoon oil ((any neutral oil, such as vegetable, canola, or avocado oil))
  • 1 tablespoon light soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon hoisin sauce ((plus extra for serving))
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon salt
  • 3 ½ tablespoons neutral oil ((divided))
  • 1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
  • 4 ounces spiced pressed tofu ((julienned))
  • 1½ cups celery ((julienned))
  • 1 red bell pepper ((thinly sliced))
  • 6 fresh Shiitake mushrooms ((thinly sliced))
  • 2 cloves garlic ((minced))
  • 1 leek ((julienned, about 3 cups))
  • 1 tablespoon Shaoxing wine
PREP
30M
SODIUM
375MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.