Description
By reader request, these Moo Shu Veggie Rolls are my take on a take-out favorite, with not only homemade Plum Sauce but oil-free wraps as well.
Ingredients
Scale
Potato Wraps
Plum Sauce
- 1 lb plums
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 2 Tbs low-sodium soy sauce
- 1 Tbs minced ginger
- 1 tsp minced garlic
- 1/4 tsp 5 spice powder
- 1/8 tsp ground cloves
- 1 cinnamon stick
Moo Shu Veggie Rolls
- 3 green onions (white and green parts separated)
- 1 poblano pepper, cut into matchsticks
- 1/2 red bell pepper, cut into matchsticks
- 1/2 cup shredded carrots
- 8oz shiitake mushrooms, cut into strips
- 2 tsp garlic, minced
- 1 tsp ginger, minced
- 2 cups napa cabbage, shredded into strips
- 2 Tbs low-sodium soy sauce
- 2 Tbs plum sauce or hoisin
Instructions
- Prepare the Wraps (if using) according to the recipe
Plum Sauce
- Wash and cut the plums into quarters, discarding the pits
- Add plums and the remaining sauce ingredients to a saucepan
- Heat to just boiling and reduce to simmer
- Simmer 15-20 minutes, remove the cinnamon stick, and then blend until smooth
Stir Fry
- Pre-chop all veggies
- Heat a non-stick pan or wok on med-high heat
- Add 1-2 Tbs of water or soy sauce
- Add minced onion, peppers, and carrots and stir until softened
- Add mushrooms, garlic, ginger, and soy sauce - stir until softened
- Add cabbage and plum sauce - stir just till cabbage starts to wilt
- Remove from heat
- Add stir fry to wraps, roll like a burrito, and drizzle or dip with plum sauce