Mu-shu Veg

This is our favourite Chinse appetiser. A pile of tasty veg smothered in a rich Hoisin sauce and wrapped  in a paper thin pancake. When it leaves you wanting more you know it's a really tasty dish.

Ingredients

Serves 4

For the sauce

125ml vegetable stock

2 tbsp light soy sauce

2 tbsp sesame oil

1 tbsp rice wine vinegar

2 tsp corn flour

1 tsp honey

For the omelette 

3 large eggs

1 tsp light soy sauce

1 tsp sesame oil

1 tbsp vegetable oil, divided

For the filling

1 small red onion, halved then sliced thinly

2 tbsp grated fresh ginger

150g shiitake mushrooms, cut into thin strips

2 cloves garlic, minced

250g shredded pak choi cabbage

100g  snow peas (or sugar snap peas), sliced lengthwise

150g shredded carrots, thin batons

2 spring onions, thinly sliced, diagonally 

16 Chinese moo shu pancakes

Hoisin sauce

Method

Into a container that has a lid gradually add the veg stock to the corn flour to avoid lumps. Then add the remaining sauce ingredients. Put on the lid and shake to thoroughly combine. Set aside. 

Whisk together eggs, soy sauce, and sesame oil in bowl. Heat a little vegetable oil in wok over medium-high heat. Add egg mixture, spread to cover pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Move onto a chopping board and slice into thin strips. Set aside. 

In the same pan heat some more vegetable oil and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 
2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.