Sunday, March 22, 2009

Vegetarian Moo Shu Stirfry

One take on Moo Shu, which we made as a dish to use up some leftovers. Really, one of the better Asian quick stir-frys I've ever eaten! The sauce has a silky texture, thoroughly flavorful but not heavy, and lightly coats the vegetables. The explosion of flavors from the matchstick ginger was awesome, although some more faint-at-heart might prefer mincing or grating it. The daikon radish had seen better days, but perked up when cooked to complement everything else. It was loosely based on this recipe from Very tasty with brown rice, if it is started a little earlier in the rice cooker. We used Tah Tsai greens fresh from the garden, but any mild, slightly sweet, Asian mustard green would work really well, like baby bok choi or gailaan.

Moo Shu Stir Fry

Serves 4

1/2 tofu cake, cut into 1/4" cubes (I love SprouTofu brand - very flavorful, for tofu)
2 Tbl soy sauce
2 Tbl rice wine (mirin)
1 Tbl cornstarch
1 handful presliced dried Chinese shiitake, or about 4 whole dried shiitake
boiling water to cover mushrooms
1.5 Tbl oyster sauce
1 Tbl sugar
1/2 tsp toasted sesame oil
2 Tbl peanut oil
1 (3-inch) knob fresh ginger, julienned
3 cloves garlic, minced
3 scallions (white and green parts), thinly sliced on diagonal
1 (6-inch) length daikon radish, peeled and julienned
2 large supermarket carrots, peeled and julienned
2 stalks celery, sliced on the diagonal
1/2 large onion, sliced into medium rounds, then half-moons
2 heads (about 1 lb) Tah Tsai
1 large egg, lightly beaten
1/4 cup cilantro leaves
  1. In a medium bowl, combine together 1 Tbl soy sauce, 1.5 tablespoons rice wine, and cornstarch.
  2. Let marinate 30 minutes.
  3. Rehydrate shiitakes in a small bowl with boiling water to cover. Cover with a small plate and set aside for 10 minutes.
  4. In small bowl, stir together remaining 1Tbl soy sauce, remaining 1/2 Tbl rice wine, and the oyster sauce and sugar. Set next to the stove.
  5. Have all ingredients ready by the stove. Remove shiitakes from water.
  6. In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking.
  7. Add ginger, garlic, half of scallions (reserve remainder for garnish), and tofu and stir-fry until tofu is heated through and caramelized, about 5 minutes.
  8. Add daikon, carrots, celery, and onions, cooking until just barely translucent.
  9. Add mushrooms and tah tsai, and stir-fry until vegetables are tender, 2 to 3 minutes.
  10. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
  11. Remove from heat and stir in cilantro.
  12. Serve hot with rice, or moo-shu pancakes.

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