The other night Ryan and I went to Asia Bistro for the first time to try it out… he was in the mood for some Chinese food (we never go to Chinese food because I somewhat dislike the feeling you have to deal with after… ;) you know…) and I was in the mood for some sushi! Overall, I’m not sure I would choose to go back, unless it was just to hang at the bar and drink amazing Asian cocktails!!!
Let me get to the point here… Ryan got Moo Shi shrimp and he would not stop oohing and aahing the whole meal… I really wanted to try!! So he decided to make me some, vegan style! That’s really a great thing to come home to after a 7 hour day made up mostly of organic chemistry!
We watched two videos from epicurious the other night to get excited and get ideas of all the vegetables we could use! Here they are:
Ryan is so clever and he loves to cook (the best of both worlds) so he decided to stop at Trader Joes on the way home from work and grab some vegetables. He decided on a bag of fiery roasted peppers and onions in the frozen isle and a bag of broccoli slaw mix in the produce isle. Both only involved delicious, nutritious vegetables! Let me put the details in the form of a recipe…
Moo Shi Pancakes
3 cups AP flour
I’m most definitely going to try to tweak this to work with whole wheat flour only, but hey sometimes you just have to splurge with that white flour (as long as it’s organic)!!
1 cup boiling water
1/2 cup cold water
Sesame oil (as needed when rolling out the pancakes)
In a bowl, mix together the flour (sifted or not sifted, it’s up to you… we did not) and the boiling water until absorbed. (Ryan used the chopsticks just like in the video and it came out amazing, so if you have ’em, try it!)
Add in the cold water and, with your hands, knead until a dough forms. Cover with plastic wrap and a towel and set aside somewhere to rest.
Rest for 20 to 30 minutes. Plan your time… make the dough then rest it while you prepare everything else!
After the dough has rested, flour your surface and knead it until smooth. Form into a long cylinder and cut with a sharp knife into even patties. Working with only a few pieces at a time, keeping the rest covered with plastic wrap, roll out into pancakes. (Follow the video technique if my explanation is confusing…)
Rub a little sesame oil on to one of the pancakes, place another one on top, sandwiching the oil between. Roll out the pancake, sandwiched together, until thin.
Place in a heated and lightly oiled wok or sauté pan. Cook until the pancake feels hardened and turns brown in a few spots, flip, keeping the pancakes still sandwiched together. Cook until crusty, and a little browned.
Remove from the pan; peel the pancakes apart! Two pancake in the time it takes to cook one! Genius!!
*****BE CAREFUL WHEN PEELING THE PANCAKE APART… STEAM FROM INSIDE IS HOT HOT HOT*****
Repeat process until all the dough is cooked.
Moo Shi Vegetables
1 bag Broccoli slaw
1 bag frozen fiery peppers and onions (or just plain peppers and onions)
6 garlic cloves
1 fresh onion
8 oz. mushrooms (any kind; we used white)
2 tsp. sesame oil
1/2 tsp. chile oil (or for a spicier dish try using 1 tsp. chile oil and 1 tsp. sesame oil)
Add the oil to the already heated pan. Do not heat the oil too high; most sesame oils are for maximum heat of 350 F.
Sauté the mushrooms, garlic and onion for a minute or so, you’ll want all the vegetables to be somewhat al dente.
Add the bagged mixes and cook until heated through and tender (to your liking).
Once cooked it’s time to have fun! Play with your food!!
Put some pancakes on your plate and as much vegetables as you want…
Betty is just SO excited!!
And so am I!!!
Ryan knows how to treat the moo shi right… taco style…
Let us know how it goes!! I can’t wait to try this again!