Moo Shu Mushrooms

INGREDIENTS:

Serves 2.

• 10 ounces of preferred Mushroom Blend
• Moo Shu Starter: 1 Tbsp tamari, 1 Tbsp Shaoxing wine, 1 tsp sesame oil, 1⁄2 tsp vegetable base
• 1 tsp cornstarch
• 1 cup shredded Napa cabbage
• 1/2 cup matchstick carrots
• 1/2 cup bamboo shoots
• Ginger Starter: 1 Tbsp ginger, 1 tsp garlic
• 2 scallions
• 2 eggs
• 3 Tbsp hoisin sauce
• 10 Mandarin pancakes (Recipe for homemade mandarin pancakes here or look out at your local Asian grocery store for Mandarin pancakes, also called Moo Shu Shells or Peking Duck Wrappers)

INSTRUCTIONS:

1. MAKE MOO SHU SAUCE & PREP VEGGIES

• Tear 6 ounces of mushrooms into roughly 2-3" clusters
• Slice remaining mushrooms
• Drain, rinse and roughly chop bamboo shoots
• Slice scallions

2. COOK EGGS & MUSHROOMS

• Lightly beat eggs with a pinch of salt & 1 tsp water
• Heat 1 Tbsp oil in a wok or large sauté pan over medium heat
• Add eggs, cook without stirring for 1 min or until set, fold in half like an omelet and cook 1 min, until done, then remove from pan and cut into thin strips
• Pour 1 Tbsp oil into the pan used for eggs and increase heat to med-high
• Cooking in batches to avoid overcrowding and adding more oil as needed, add mushrooms and cook 5-7 min, until browned, only stirring once, then remove

3. MAKE STIR FRY & WARM PANCAKES

• In a small bowl, whisk together Moo Shu Starter ingredients with 1/3 cup water and cornstarch
• Add 2 tsp oil to the pan and add Ginger Starter ingredients, bamboo shoots, cabbage, carrots & HALF of scallions, then cook 2-3 min
• Stir in moo shu sauce and cook, stirring, until sauce is slightly thickened, about 1-2 min
• Fold in eggs & mushrooms and season to taste
• Wrap a small stack of pancakes in a damp paper towel and warm in the microwave (in batches if necessary) for about 20-30 sec, a few extras are included in case of tearing!

4. GARNISH & GATHER

• Spread hoisin onto the middle of each mandarin pancake and spoon veggies on top. Fold up bottom of pancake then fold each side towards the center. Garnish with remaining scallions.