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Mu Shu Vegetables

At a restaurant you may find mu shu served with scallion brushes—slices of scallion with slits into the white portion so that they open up like bristles— that are used to spread on the hoisin sauce. The mu shu-filled pancake is rolled up like a cigar, and then dipped in plum or hoisin sauce. One of the elements in this mu shu dish is a shredded egg omelet, cooked like a thin crêpe. These simple Mandarin pancakes can be served with the Mu Shu Vegetables or used with other fillings in a similar fashion. They can be made ahead of time and frozen.

These and other great recipes are from the CIA's Vegetables cookbook.

Mu shu vegetables recipe by the CIA - F

Ingredients

Egg Crêpe

Makes 4 Servings

  • 4 large eggs, lightly beaten
  • 2 tsp sesame oil
  • Salt and pepper, as needed
  • 1 tbsp peanut oil
  • 1/2 oz dried wood ears (black fungus)
  • 1/2 oz golden lily buds
  • 3 tbsp rice wine or dry sherry wine
  • 1 tbsp minced garlic
  • 1 tbsp minced gingerroot
  • 2 tbsp dark soy sauce
  • 1/2 cup julienned celery
  • 1 medium carrot, julienned
  • 1/2 cup julienned fennel
  • 1 cup shredded Napa cabbage
  • 1 1/2 cups julienned red peppers
  • 1/2 cup minced scallions
  • 1 cup bean sprouts, rinsed and drained
  • 12 Mandarin pancakes (recipe below)
  • Hoisin sauce, as needed
  • Plum sauce, as needed
  • 4 scallion fans, optional (see headnote)

Mandarin Pancakes

Makes about 18 pancakes

  • 2 cups all-purpose flour
  • 3/4 to 1 cup boiling water, as needed
  • 3 tbsp sesame oil, or as needed

Directions

Egg Crêpe

  1. To make the egg crêpe, combine the beaten eggs with 1 teaspoon of the sesame oil and a pinch of salt and pepper in a small bowl.
  2. Heat a frying pan or wok over moderate heat and add 1 teaspoon of the peanut oil. Pour in the egg mixture and spread it quickly over the surface of the pan until it forms a thin crêpe-like pancake. There is no need to turn it over. Remove from the heat; and when cool shred the egg pancake and set aside.
  3. To make the filling: Soak the dried wood ears and lily buds in warm water for about 20 minutes until soft. Squeeze the excess liquid from the wood ears and lily buds. Finely shred the wood ears, discarding the stem, and snap off the hard ends of the lily buds.
  4. Heat a wok or large frying pan over high heat and add the remaining peanut oil. When almost smoking, add the wood ears, lily buds, and rice wine and stir fry for 1 minute. Add the garlic, gingerroot, and dark soy sauce and stir fry for another minute. Add the celery, carrot, and fennel and stir fry until very hot, about 2 minutes. Add the cabbage and stir fry until hot, another 2 minutes. Then put in the shredded egg, red peppers, scallions, and bean sprouts and continue to stir fry for 3 minutes until the ingredients are thoroughly mixed. Stir in the remaining sesame oil, and turn onto a large platter. Serve with the Mandarin pancakes, hoisin sauce, and plum sauce.

Mandarin Pancakes

  1. Sift the flour into a large bowl, add 3/4 cup boiling water to the flour, and begin stirring it in immediately, adding a little additional water if necessary to make a dough. Knead the warm dough until smooth. Wrap the dough and let it rest at room temperature for 30 minutes.
  2. Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.
  3. Brush 1/2 teaspoon of sesame oil over the tops of 2 dough circles. Lay one pancake on top of another, so that the oiled sides are together. (The edges don’t have to line up perfectly.) Roll out the pancakes to form a 6-inch circle. Repeat with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes, to keep them from drying out as you work.
  4. Heat a skillet over low heat. Add one of the pancake pairs and cook until browned, about 2 minutes. Turn and cook on the second side until browned, another 1 to 2 minutes. Remove the paired pancakes from the pan and pull them apart. Repeat with the remainder of the pancakes. Serve immediately.

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