Vegetarian Mu Shu Wraps

Serves: 3-4

Prep Time: 30 min

Cook Time: ~35 min

These vegetarian mu shu wraps are full of crunch and flavor. Fillings are customizable but kept in a long and thin appearance and are accompanied with hoisin sauce and rolled up to perfection. You can also opt to use thin tortillas/wrappers if you don't want to make your own.

Ingredients

Wrapper (Doilies)

3 cups flour

1 ½ cups water, hot but not boiling

3 tbs vegetable oil

Filling

1 handful of dried lily buds, soaked and chopped in half

¼ cup wood ear mushrooms, soaked and thinly sliced

4-5 cremini, button or shiitake mushrooms, thinly sliced

4-5 pieces tofu gan (tofu braised in a five spice mixture, dark in appearance), thinly sliced

½ cup napa cabbage, thinly sliced

Ginger, grated

¼ cup green onions, thinly sliced

2 carrots, grated

2-3 eggs, scrambled

Soy sauce, a drizzle, to taste

Hoisin, to serve with

Instructions

Doilies

1. Combine the hot water with the flour and mix well. Divide into 24 pieces and roll each one out into a flat circle about 2 inches in diameter. Wet one side of a cake with some of the vegetable oil, and lay another cake on top of it. Using the rolling pin, flatten them together lightly.

2. On a lidded heavy griddle over low heat, bake each side of the doilies for 3 minutes. Place the doilies on a hot place and cover with cloth. When eating, you can separate the two that have been attached, or eat them together.

Filling

1. Soak a handful of dried lily buds and ¼ cup of wood ear mushroom for 30-40 min.

2. Thinly slice: 4 mushrooms, 4-5 pieces of tofu gan, ½ cup of cabbage, ¼ cup wood ear mushrooms, green onions. Set aside for later.

3. Grate 1-2 carrots, 1-2 tbs of ginger, and scramble 2-3 eggs. Set aside for later.

4. In a large non-stick frying pan, fry the grated carrots, grated ginger, mushrooms, green onions and cabbage with a pinch of salt, white pepper, and a drizzle of soy sauce. Don’t use too much soy sauce so the mixture remains dry. There will be a lot of liquid from the vegetables as they cook down already.

5. Once these are almost cooked add the wood ear mushrooms, scrambled eggs and lily flowers. Add a little lily flower water for flavor. Remove from heat.

Assembly

1. Take your wrapper and smear your preferred amount of hoisin sauce on it. Place 1-2 spoonfuls (or an appropriate amount -- relative to the size of your wrapper) of the mixture in the center and roll up like a burrito of sorts. Enjoy!