As we move into warmer days here in Northern California,
this recipe makes the perfect Sunday Supper
or lunch for any day of the week!
Moo Shu Veggies with Lettuce "Pancakes" & Plum Sauce
From: The Food Revolution Summit
Please use organic!
For the Moo Shu Veggies:
- 1 small cabbage, shredded
- 1 carrot, shredded
- 6 scallions, split in half lengthwise and cut into 1-2 inch pieces
- 1 ounce dried mushrooms (cremini, white, shiitake – whatever you like), re-hydrated in hot water or 8 ounces or (1 cup) fresh mushrooms, sliced
- 1 tbls oil (coconut, olive, avocado)
- 1⁄4 cup of the mushroom stock (or stock made from veggies or bone broth)
- 1 tbls gluten free tamari
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, minced
- Butter lettuce, rinsed and dried.
- optional shredded chicken for animal protein
- Heat wok or heavy skillet over high heat. Drain the mushrooms and set the stock aside. Stir-fry mushrooms for 2 minutes. Remove mushrooms.
- Add the garlic and ginger and stir-fry for about 30 seconds. Then add cabbage and carrots. Continue cooking until cabbage and carrots have wilted. Add soy sauce/tamari and taste. Add additional soy sauce if desired.
- Continue to cook until cabbage is crisp and tender. Add the mushrooms and the scallions. If the vegetables begin to stick, add a little of the mushroom stock (or other stock).
- Carefully separate the Butter lettuce leaves. These serve as the pancakes. Each person may spoon a bit of plum sauce onto a lettuce leaf and tops with several tablespoons of the vegetables on top. This is where you would add the chicken if Roll the lettuce leaf to make a wrap.
For the Plum Sauce:
This is where the Apple Butter recipe from last Sunday comes in!
- 1/4 cup prune butter (Recipe Here)
- 1 tsp apple cider vinegar
- 1/4-1/2 ginger powder
- pinch cayenne
- Mix ¼ cup of Prune Butter with a teaspoon of apple cider vinegar, a little ginger powder (1/4-1/2 teaspoon) and a pinch of cayenne pepper.