Summertime is my favorite time of the year! I love waking up each morning to the sounds of birds singing, the waves crashing on the beach (I live in SoCal) and all of the fresh fruits and veggies available at my food coop, local farmers markets and my neighbors yard! Lettuce wraps are always fun to make and this recipe can be made with Rudi’s Tortilla’s too! My favorite is the Fiesta, as it adds a bit of spice to the dishes I stuff in it! Mu Shu Vegetarian style is a recipe of mine that I love. Easy to make and quite
I hope you enjoy it!
This recipe takes work to prep, but you could prep the veggies the night before, if you are short on time. Once the veggies are prepared, it goes quickly! Traditionally, Hoisan sauce is used in the wrapper, but it contains wheat, so I would recommend a chili sauce.
- 2 organic eggs, beaten
- 1 tsp. Tamari sauce
- 1 cup red onion, thinly sliced
- 1 cup grated zucchini,
- 3 cups green cabbage, finely chopped or grated
- 1 ½ cups carrots, grated
- 1 cup shitake mushrooms, reconstituted in water for 20-30 minutes, then sliced thin (add just enough water to cover the mushrooms in a large bowl)
- 1 cup snow peas, sliced lengthwise, in half
- 2 tbs. fresh ginger, peeled and sliced thin
- 3 cloves garlic, minced
- 3 green onions, sliced lengthwise
- ½ cup water (that mushrooms were reconstituted in) or veggie broth
- 2 tbs. tamari sauce
- 2 tsp. sesame oil
- 1 tbs. Coconut oil
- 1 tbs. rice wine vinegar
- 1 tsp. brown rice syrup or maple syrup
- 1 tbs. tamarind sauce (optional)
- 2 tsp. arrowroot powder
Moo shu wraps or brown rice, hemp or other GF tortilla (Rudi’s Gluten-Free Tortilla) or Butter Lettuce leaves
½ tsp. kelp granules (optional)
To make the filling, slice and dice all of the veggies and place in small bowls and set aside.
In a small saucepan, combine all of the sauce ingredients over medium heat and whisk in the arrowroot powder, stirring constantly, so it doesn’t lump. Immediately remove from the heat and set aside.
To prep the egg mixture, whisk together the beaten eggs and 1 tsp. tamari sauce and 1 tsp. sesame oil. Heat the wok to medium high and add in 1 tsp of the coconut oil and when it is hot, add the egg and swirl it around in the pan and then cook for one minute. Flip it over and continue to cook the egg for 1 more minute and then remove to cool on a plate. When the egg is cool, slice into strips and set aside.
Clean out the wok and add 2 tsp of the coconut oil and heat over medium to medium high heat. When hot, add the onion and ginger and sauté for 1-2 minutes, then add the mushrooms, garlic, cabbage, carrots, zuchinni and green onions and continue to sauté for 5-6 minutes, or until the veggies are soft. Add the sauce and stir well to incorporate. Add the egg and stir gently to incorporate. Saute until the sauce is thick and the veggies are cooked. Season with the kelp granules and salt and pepper if desired.
Depending on the wraps, either heat them and serve on a platter or if using lettuce leaves, wash and dry and place on plate. Serve the Mu Shu veggies on a large platter and let everyone dish themselves up, adding chili sauce if desired. Serves 4. Takes about 30 -40 minutes to prepare.
Susan O’Brien is the author of Gluten Free, Sugar Free Cooking, The Gluten Free Vegan and Gluten Free Vegan Comfort Food. She is also a cooking instructor, Food coach and national medical education consultant. Susan loves to help others achieve optimum wellness by assisting clients in transitioning from a diet that doesn’t support their optimum health to one that does! Susan recently moved to Southern CA to be near her grandchildren and loves living in CA. You can reach her at firstname.lastname@example.org if you wish to learn more about how she can help you learn to shop, cook and enjoy foods that truly support your well-being! Susan is also on Facebook at https://www.facebook.com/glutenfreevegancomfortfood.