How To make Moo Shu Vegetables with Chinese Pancakes
2 ts Roasted sesame seed oil
2 Green onions; thinly sliced
2 c Bok choy, thinly sliced
1/2 Red bell pepper
-- thinly sliced 1 Carrot; thinly sliced
1/2 c Mushrooms, thinly sliced
1/2 c Mung bean sprouts
4 oz Reduced-fat tofu; crumbled
2 ts Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tb Tamari or soy sauce
Hoisin sauce 6 Frozen Chinese pancakes
-OR- whole wheat crepes -- (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias
How To make Moo Shu Vegetables with Chinese Pancakes's Videos
How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen
Traditionally, the process to make Chinese Peking duck is long – like, days long. So here's my quick Chinese duck recipe – my cheat's version. And my guide to making Peking duck pancakes from scratch.
In collaboration with MEATERmade #MEATERmade
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Get the written recipe here:
0:00 Introduction
0:50 Prepping the dough for Peking Duck pancake
2:18 Chinese five-spice salt mixture/rub for the duck breasts
4:51 Maltose glaze for the duck breasts
6:11 Cooking/rolling the pancakes
8:09 Cooking the duck breasts in the pan
9:59 Flip over the duck breasts
10:43 Apply glaze on duck and pop them into the oven grill
11:42 Remove duck from oven and slice
12:37 Assembling the Peking Duck Pancake spread
13:16 Tasting
13:56 End message
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
20-Minute Moo Shu Pork
My favorite version of this Chinese restaurant classic in this easy and ultra-flavorful recipe! Sub in chicken, shrimp, beef or tofu if you're not a fan of pork.
MOO SHU PORK RECIPE:
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MANDARIN PANCAKES / MOO SHU WRAPS - asiatische Pfannkuchen aus nur 3 Zutaten, ideal für Wraps
«Mandarin Pancakes»
Asiatische Pfannkuchen aus drei Zutaten, die super einfach gemacht werden und sich sehr gut für Wraps eignen :)
«Rezept als PDF»
«Mein Onlineshop =) hier gibt es viele Gewürze & asiatische Zutaten :D»
«Hier geht es zu den Moo Shu Wraps»
«weitere leckere asiatische Rezepte»
Gebackene Wan Tans:
Gerollte Gemüsepfannkuchen:
Roti Canai (Pfannenbrot aus Malaysia):
«Mein Zweitkanal ComeWithMe =)»
«Webseite»
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Yasilicious_DE
«Twitter»
@YasiliciousDE
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Easy Vegan Moo Shu Vegetables
This recipe turned out so good that I caught my husband licking the plate at the end of dinner!
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Moo Shu
Thank you for watching!
Moo Shu is one of those dishes that will satisfy your tastebuds. It has a peppery kick from the 5 spice and sweetness from the hoisin sauce.
It's also tasty if you sub the wraps with lettuce cups!
INGREDIENTS:
~~~~~~~~~
3 tsp Olive Oil (Divided)
3 C Cabbage (Sliced)
1/2 C Onions (Sliced)
1/2 C Carrots (Sliced)
1/2 C Zucchini (Sliced)
1/2 C Bamboo (Sliced)
1/2 C Wood Ear Mushrooms (Chopped)
1 C Bean Sprouts
10 oz Tofu (Fried)
2 Eggs
1 Tbs Soy Sauce
1 tsp Chinese 5 Spice
Salt to Taste
- - - - - - - - - - - - - - - -
Moo Shu Wraps
Hot Sauce (Sriracha Is My Favorite)
Hoisin Sauce
Check for directions!
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#MooShu #Tofu #AsianFood #Vegetarian