Live Moo Shu
This flavorful combination of napa cabbage, fennel, and the sea vegetable hijiki is one of our all-time favorites when combined with our live hoisin sauce -a sweet and flavorful rendition of the Chinese cuisine staple.
4 cup napa cabbage, sliced into [1/2]-inch strips
1 cup carrot, peeled, and julienned or grated
½ red bell pepper, julienned
2 cup shiitake mushrooms, thinly sliced
1 shallot, thinly sliced
½ fennel bulb, julienned
2 tablespoon sesame oil
3 tablespoon nama shoyu
½ cup hijiki seaweed, soaked in warm water for 30 minutes
1 cup raisins
1¼ cup filtered water
1 teaspoon garlic, minced
1 tablespoon sesame oil
¾ teaspoon crushed red pepper flakes
1 teaspoon dulse flakes
½ teaspoon unpasteurized barley miso
½ teaspoon stone ground mustard
16 butterhead lettuce or 8 large chard leaves, stems removed
Prep Time: 50 minutes
1. In a large mixing bowl, combine shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), sesame oil, 1 tablespoon nama shoyu, and salt. Allow to marinate for 45 minutes. 2. If dehydrating, dehydrate at 110 degreesF for 45 minutes to soften veggies. Remove, add hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit. 3. Soak raisins in water for at least 1 hour. Place in a blender with soak water. 4. Add remaining 2 tablespoons nama shoyu, garlic, sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until raisins are blended smooth. 5. To serve Chinese restaurant-style, place vegetable medley on a plate. Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl. Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.
Recipe and photo courtesy Jennifer Murray- The photo is how we serve the dish at our Blossoming Lotus Restaurant on Kaua’i, with a wrapper made from fresh coconut meat and other ingredients- dehydrated.