MOO SHU WITH VEGETABLES ENJOY DAN:

MOO SHU WITH VEGETABLE WRAPS by CHEF DAN:

Serves 4

SAUCE:

1/2-cup vegetables broth

3 tablespoons rice vinegar

2 tablespoon EACH sesame oil, soy sauce, and Mae Ploy sweet chili sauce

2 teaspoons EACH cornstarch and honey

FILLING:

3 eggs

1 teaspoons EACH sesame oil and soy sauce

1 tablespoon grape-seed oil

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 bell pepper, thinly sliced

6 crimini mushrooms, cut into thin strips

1 (14 Oz) bag coleslaw mix

1-1/2-cup snap peas, bias-sliced into 1/2-inch lengths

3 carrots, thinly sliced

2 scallions, bias sliced

WRAPS:

8 Chinese moo shu pancakes

Leaves of romaine lettuce

Hoisin sauce for spreading inside wrappers

DIRECTIONS:

1.   Combine all sauce ingredients in a Mason jar, close lid and shake the blazes out of it. Set aside.

2.   To make filling: whisk together eggs, sesame oil and soy sauce.

3.   Heat 1-1/2-teaspoon oil in a skillet over medium-heat when sizzling.

4.   Whisk eggs, soy sauce and sesame oil on a bowl.

5.   Add eggs, swirl to spread over pan and cook about 1 minute.

6.   Flip and cook 1 minute more.

7.   On a cutting board cut into thin strips. Set aside.

8.   Add 1-1/2-teaspoon oil in a skillet over medium-high heat; add onions and ginger and sauté for 4 minutes.

9.   Add garlic and mushrooms and sauté for 5 minutes more.

10.                Add coleslaw and next 3 ingredients, stir fry 3 minutes more.

11.                Stir in sauce, and simmer for 3 minutes or until sauce thickens.

12.                Fold egg stripes into stir-fry mixture.

13.                Transfer to a platter serve with lettuce leave smeared with hoisin sauce.

14.                Serve with warm moo shu pancakes.

ENJOY DAN:                                           PLANT SEEDS & SING SONGS!!