Sunday Supper ~ Moo Shu Veggies with Lettuce "Pancakes" & Plum Sauce
As we move into warmer days here in Northern California,
this recipe makes the perfect Sunday Supper
or lunch for any day of the week!
Moo Shu Veggies with Lettuce "Pancakes" & Plum Sauce
From: The Food Revolution Summit
Please use organic!
For the Moo Shu Veggies:
- 1 small cabbage, shredded
- 1 carrot, shredded
- 6 scallions, split in half lengthwise and cut into 1-2 inch pieces
- 1 ounce dried mushrooms (cremini, white, shiitake – whatever you like), re-hydrated in hot water or 8 ounces or (1 cup) fresh mushrooms, sliced
- 1 tbls oil (coconut, olive, avocado)
- 1⁄4 cup of the mushroom stock (or stock made from veggies or bone broth)
- 1 tbls gluten free tamari
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, minced
- Butter lettuce, rinsed and dried.
- optional shredded chicken for animal protein
- Heat wok or heavy skillet over high heat. Drain the mushrooms and set the stock aside. Stir-fry mushrooms for 2 minutes. Remove mushrooms.
- Add the garlic and ginger and stir-fry for about 30 seconds. Then add cabbage and carrots. Continue cooking until cabbage and carrots have wilted. Add soy sauce/tamari and taste. Add additional soy sauce if desired.
- Continue to cook until cabbage is crisp and tender. Add the mushrooms and the scallions. If the vegetables begin to stick, add a little of the mushroom stock (or other stock).
- Carefully separate the Butter lettuce leaves. These serve as the pancakes. Each person may spoon a bit of plum sauce onto a lettuce leaf and tops with several tablespoons of the vegetables on top. This is where you would add the chicken if Roll the lettuce leaf to make a wrap.
For the Plum Sauce:
This is where the Apple Butter recipe from last Sunday comes in!
- 1/4 cup prune butter (Recipe Here)
- 1 tsp apple cider vinegar
- 1/4-1/2 ginger powder
- pinch cayenne
- Mix ¼ cup of Prune Butter with a teaspoon of apple cider vinegar, a little ginger powder (1/4-1/2 teaspoon) and a pinch of cayenne pepper.