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Vegetable Moo Shu

If you are anything like me, when the Chinese food craving hits, there’s almost nothing you can do to distract yourself. The only solution is to … eat Chinese food! But I’m not a fan of the tummy troubles that typically accompany dinner at an Americanized Chinese food restaurant. That’s why I’ve been playing with making my own healthy versions of the Americanized Chinese dishes we all know and love. One of my current favorites is this Vegetable Moo Shu. It is mouth-watering delicious, and packed with nutrients. The tofu noodles and chickpea tortillas are wonderful sources of protein, while the numerous veggies provide many different phytochemicals. Bon appetite!

Serves 4

Ingredients:

3 carrots, julienned
2 zucchinis, julienned
2 baby bok choy, sliced and washed 
2 cups mung bean sprouts
4 oz maitake mushroom 
8 oz package of Miracle Noodle Organic Tofu Noodles 
1 package of Siete Chickpea Tortillas

Stir fry sauce:

1 tsp sesame oil 
1/4 cup Miso Masters Organic Chickpea Miso 
1/2 cup tamari 
1 T maple syrup 
1 garlic clove
1 tsp ginger, grated

Hoisin sauce:

2 garlic cloves, sliced
1 tsp ginger, minced
1/2 cup San-J Gluten-Free Hoisin Sauce 

Directions:

Start by making the stir fry sauce by mixing all ingredients into a bowl. Slowly whisk the chickpea miso until it is fully dissolved.

To make the hoisin sauce, heat 1 tablespoon of avocado oil in a pan on medium heat and add the ginger and garlic. Cook until aromatic and then add in the hoisin sauce. Bring the sauce to a simmer and then turn off the heat. Transfer into a small sauce and set aside.

On medium heat cook the maitake mushrooms in 2 tablespoon of avocado oil until deep golden brown and a little crispy. Transfer to a plate to cool. Heat your wok or frying pan on high heat with 2 tablespoon of avocado oil and stir fry the zucchini and carrots until tender, but still crunchy and transfer onto a plate.

Repeat with the bok choy and mung bean sprouts and transfer onto a plate. Heat the wok again on high heat and add all the veggies and mushrooms and tofu noodles. Add the stir fry sauce and toss until all the vegetables are coated. Transfer to a serving bowl. Heat the tortillas in a microwave or on the stove top, fill with the moo shu vegetables and top with the hoisin sauce and enjoy!

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