What to do with cabbage beyond coleslaw, you ask? Mu shu! This Chinese dish is normally made with pork, but buying pork at a regular grocery store is now on my list of “Things I will Not Do”. Tofu, on the other hand, was in my refrigerator so mu shu tofu it was. I used this recipe because it seemed easy and I had most of the ingredients on hand.
- 2-4 tbsp soy sauce
- 1-2 tbsp sesame oil
- 1 tsp cornstarch
- 1/2 medium head cabbage – cored and shredded
- 1 egg – beaten
- 3-4 stalks green onion – sliced
- 3 cloves garlic – chopped
- 1 package dried shitake mushrooms – re hydrated and sliced
- 4 T. vegetable oil
- Mu shu shells (or tortillas, which is what I had and used)
- Hoisin sauce
Heat up a big skillet (or a wok if you have one) with about half the oil. Slice the tofu and press excess water out with paper towels. Slice into strips and fry in oil until brown on each side. Transfer to a big bowl. Add a little more oil to the pan if needed an toss in the onions, garlic and as much of the cabbage as you can. It will cook down, but don’t over load as you can do two batches. Saute on medium high heat until nice and wilted. Transfer to the bowl with the tofu and do the second batch, add the mushrooms to this one. Once this has cooked down, mix in the soy sauce, sesame oil and the corn starch (mix together in a bowl first before pouring in). Then mix in the egg (you can do two if you want) which will cook quickly. Mix this batch with the tofu and cabbage in the bowl, stirring thoroughly to mix the seasonings. Salt and pepper. Put a little hoisin sauce on your wrap then top with the mu shu. Eat.
Notes: This isn’t like what I’ve ordered from Chinese restaurants before, but it’s close enough. I’ll make sure to buy some mu shu raps the next time I’m in a store that sells them as they are very different than tortillas.
Servings: 6 wraps plus left overs