Mushu Vegetables

  • 3 Tbsp. vegetable oil
  • 1 carrot, julienned
  • 1 medium onion; thinly sliced
  • 8-10 large shitake mushrooms
  • 3 cloves garlic, minced
  • 3 teaspoons freshly grated ginger
  • 2 cups cabbage; finely shredded
  • 3 scallions; thinly sliced length wise
  • 2 Tbsp. soy sauce
  • 2 Tbsp. hoisin sauce
  • 3 Tbsp. chicken stock
  • 1/2 tsp. sesame oil
  • 1 tsp. sugar
  • 1 cup bean sprouts
  • Fresh Cilantro; to taste
  • Fresh Lime; cut into wedges

Heat a wok or large skillet over medium high heat and add the oil. Stir fry the carrot and onion together quickly until JUST done about 2-3 minutes, and turn out onto a plate. Add the mushrooms, garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the cabbage, scallions, and the reserved carrot and onion- tossing frequently to combine everything together. Add the soy sauce, hoisin sauce, chicken stock, sesame oil, and sugar, stirring until sauce boils, about 1 minute. Toss everything together to fully coat and allow sauce to thicken slightly. Taste and adjust seasoning as needed with more soy sauce. Toss in the bean sprouts and serve garnished with cilantro and a wedge of lime!

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