Moo-Shu Vegetables

• 1 small cabbage, shredded
• 1 carrot, shredded
• 6 scallions, split in half lengthwise and cut into 1-2 inch pieces
• 1 cup white mushroom, sliced (look for small ones)
• 1 tablespoon peanut oil or 1 tablespoon canola oil, divided
• 1/4 cup vegetable stock or 1/4 cup water
• 1 teaspoon garlic, chopped
• 1 teaspoon ginger, minced
• 2 -4 tablespoons low sodium soy sauce
• 1/2 cup hoisin sauce
• 12 moo shu pancakes

1. Warm pancakes as directed on package.
2. Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
3. Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
4. When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
5. To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

cabbage, carrot, scallions, white mushroom, peanut oil, vegetable stock, garlic, ginger, hoisin sauce, pancakes

Taken from www.food.com/recipe/moo-shu-vegetables-137090 (may not work)