How to Make Beijing-Style Vegetarian Moo Shu (recipe) 炒合菜 | Omnivore's Cookbook

A Northern Chinese style vegetarian moo shu that uses colorful crunchy vegetables and scrambled eggs to create the best texture, served on a thin flour pancake brushed with a savory sweet sauce. It is very easy to put together and extremely satisfying to eat. Serve it as a main course for the best vegetarian dinner!. Recipe ➡︎ https://omnivorescookbook.com/vegetarian-moo-shu/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

2 tablespoons dried wood ear mushrooms
1 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon brown sugar (or sugar)
1/4 teaspoon white pepper
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
2 1/2 tablespoons peanut oil
3 eggs, beaten with a pinch of salt
4 cloves garlic, finely chopped
1/2 carrot, sliced into thin strips
1/2 lb (225 g) bean sprouts
1 pepper of your choice (bell pepper, anaheim pepper, or hot pepper), sliced into thin strips
12 stalks garlic chives, chopped into 2” (5 cm) pieces (or 3 green onions, sliced into 2” / 5 cm sticks then halved)
6 to 8 Moo shu pancakes (homemade or store-bought or flour tortillas)
Sweet bean paste (or hoisin sauce)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/vegetarian-moo-shu/

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