Sunday, December 2, 2007

Light and Healthy Mooshoo


  • 1/2 a small cabbage (about 2 cups shredded)
  • 1/2 cup of dried wood ear mushrooms (auricularia)
  • 1 cup of dried chinese black mushrooms
  • 1 bunch of green onions
  • 4-8 oz of thinly sliced meat (pork, chicken, beef)
  • 1tsp of sesame oil
  • 1tbsp of soy sauce
  • 1tsp of cornstarch
  • 2tsp of vodka
  • olive oil
  • salt to taste
  • dark soy or dark mushroom flavored soy
  • Mandarin pancakes
  • hoisin sauce


  • It is easier to slice the meat if it is slightly frozen. So if the meat is frozen, it will be ready to slice about an hour after you take it out of the freezer. Or, place the meat in the freezer for about an hour and then slice.
  • Use pre-sliced wood ears if you can find them at your local asian market .


  1. Reconstitute the dried wood ears and mushrooms in hot water or stock for about 30 minutes or until soft. Drain the liquid and reserve for later.
  2. Marinade the meat in the soy, sesame oil, vodka and cornstarch.
  3. Thinly slice mushrooms and wood ears.
  4. Core the stem of the cabbage. Using a sharp knife thinly slice the cabbage. Rinse with water and spin dry with veggie spinner.
  5. Clean the green onions, set aside 3 stalks of green onions. With the remaining stalks slice them diagonally so they are about 1 inch long.
  6. Finely chop the rest of the green onions.
  7. Heat a large skillet with a 2tbsp of olive oil. .
  8. Saute the meat until cooked. Remove and set aside
  9. Add 2 tbsp of olive oil to the pan.
  10. When the oil has began to shimmer, add the cabbage.
  11. Saute for about 2 minutes and add mushrooms.
  12. Add the wood ears.
  13. Stir and continue to cook until the cabbage starts to wilt.
  14. Add the cooked meat and stir it in.
  15. Salt and add a splash of soy.
  16. Transfer to a dish and top with finely chopped green onions.

To serve, heat Mandarin pancakes according to directions. Fill the pancake with mixture and add a dollop of hoisin sauce. Wrap the pancake and enjoy.

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