Vegetable Moo Shu

• 1 (0.5-ounce) package dried wood ear mushrooms
• 2 cups boiling water
• 1 teaspoon dark sesame oil
• 1 teaspoon vegetable oil
• 3 large eggs, lightly beaten
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 4 cups thinly sliced green cabbage
• 1 cup thinly sliced red bell pepper
• 1 cup diagonally sliced green onions
• 3 tablespoons rice vinegar
• 2 tablespoons dry sherry
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• Fresh chives (optional)

1. Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.
2. Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

mushrooms, boiling water, dark sesame oil, vegetable oil, eggs, fresh ginger, garlic, green cabbage, red bell pepper, green onions, rice vinegar, sherry, soy sauce, hoisin sauce, fresh chives

Taken from www.myrecipes.com/recipe/vegetable-moo-shu (may not work)