Vegan moo shu vegetables and chickpea scallion pancakes

Edit 3/8/2012: Did you know this is the most popular post on the entire blog? Leave a comment and tell us why you like it! And check out our moo shu rolls and fried rice. Happy cooking!

We didn’t get enough of the chickpea crepes last night, thus we schemed to make chickpea SCALLION crepes today. What goes with scallion pancakes? No necessarily moo shu, but in our case yes, definitely moo shu. This recipe is much lighter in oil and sugar than what you may have eaten in restaurants before. Also, no eggs, which is great for vegans and people who just don’t like eggs. Voila.

For the moo shu:

We used this tasty recipe from Eating Well, but we added enough other items that I’ll repost it here (with our changes). This also includes a link to a very tasty homemade hoisin sauce. It takes five minutes to make, and it’s worlds better than the store bought sugary stuff.

2 teaspoons toasted sesame oil, divided
2 teaspoons minced fresh ginger
5 cloves garlic, minced
2 cups mushrooms,quartered
2 cups finely chopped cabbage
2 cups broccoli
2 carrots, sliced into matchsticks
2 cups mung bean sprouts
1/2 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
5 tablespoons homemade hoisin sauce

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms cook 2-3 minutes until mushrooms release their juices and are slightly seared. Set mushrooms aside.

Heat remaining oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the hoisin sauce and mushrooms; cook, uncovered, stirring, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

For the scallion pancakes:

Mix together 1 cup of chickpea flour with 1.25 cups water until the batter is smooth. This will probably require you to use your hands to get out the lumps. Stef valiantly does this!

Then add 5 finely diced scallions, 1/4 tsp salt, 1.5 tsp cayenne, 1.5 tsp red pepper flakes, mix well.

Heat 1/2 tsp sesame oil in a small frying pan until the oil streams quickly. Whisk the batter, then pour 1/4 cup of the batter into the pan so that it covers the bottom completely. Allow to cook about 1.5 minutes, or until the top has stopped bubbling. Flip over and cook another 1.5-2 minutes, or until done.

Add a little sesame oil before each new pancake, and give the batter a quick stir before measuring out the next batch.

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