Live Moo Shu
Submitted by VeganFusion on August 7, 2008 - 12:07pm
Servings:
Yield: 16 wraps plus 2 cups sauceThis 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.
Ingredients:
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
pinch salt
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
Preparation:
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.
No responses to "Live Moo Shu"
1.
This looks awesome, but i have to say that wilting the veggies for 45 minutes in the dehydrator, soaking in oil, is not much different than sauteeing them. I mean, they're not exactly live at that point.
Do you have a recipe for the coconut meat wraps? That's something i'd like to try.
2.
Hi All,
Somehow I have 3 identical messages... because it took a long time to respond and I thought my PC was frozen... tried to post 3x and got triplicettes... sorry! Will try to edit them out if possible.
QT
3.
OMG!
I think I've died and arrived in heaven! Actual mu shu recipe that is live... can't wait to try this!
I have been thinking about creating such a recipe myself.
To answer beany's question about the wraps... I think a recipe here that I have tried would work well. The recipe is Zucchini Wraps! I have made these and they come out thin and flexible and hold up well. I have used yellow summer squash instead sometimes and they come out good as well.
I have also seen a recipe here that sounds like it would work but have not tried it... its called crepe wraps of YUM... has coconut meat, zucchini, and flax, etc.
Hope this helps!
QT
4.
OMG!
I think I've died and arrived in heaven! Actual mu shu recipe that is live... can't wait to try this!
I have been thinking about creating such a recipe myself.
To answer beany's question about the wraps... I think a recipe here that I have tried would work well. The recipe is Zucchini Wraps! I have made these and they come out thin and flexible and hold up well. I have used yellow summer squash instead sometimes and they come out good as well.
I have also seen a recipe here that sounds like it would work but have not tried it... its called crepe wraps of YUM... has coconut meat, zucchini, and flax, etc.
Hope this helps!
QT
5.
OMG!
I think I've died and arrived in heaven! Actual mu shu recipe that is live... can't wait to try this!
I have been thinking about creating such a recipe myself.
To answer beany's question about the wraps... I think a recipe here that I have tried would work well. The recipe is Zucchini Wraps! I have made these and they come out thin and flexible and hold up well. I have used yellow summer squash instead sometimes and they come out good as well.
I have also seen a recipe here that sounds like it would work but have not tried it... its called crepe wraps of YUM... has coconut meat, zucchini, and flax, etc.
Hope this helps!
QT
6.
Awww, this looks so good!
7.
looks great!
8.
I LOVE the Blossoming Lotus on Kauai!!! I grew up there and it was one of my favorite restaurants! I wish the one here in Portland was more like that one... LOL!
9.
this looks so beautiful...thanks for sharing the recipe:)
10.
I wounder if they have this at the Blossoming Lotus In Portland,OR? Any one know how to make the wrapper?