Monthly Archives: July 2021

Veggie Moo Shu with Homemade Hoisin

Moo Shu may not be the most authentic Chinese dish, but it is one that I love. When I was growing up, my mom would often cook it at home. With savory filling, irresistible sauce, and chewy pancakes – it wasn’t just delicious, it was fun to eat.

Recently, when looking for something easy to make for dinner, a bag of coleslaw mix inspired me to bring Moo Shu back. This time, it’s veggie-based and gluten free (and easily vegan by omitting the egg). Using pre-shredded cabbage and canned jackfruit makes for quick prep, but takes nothing away from this incredibly flavorful and satisfying meal.

Veggie Moo Shu with Homemade Hoisin

Serves 3-4

Ingredients:

Hoisin Sauce (Double for extra sauce.)

  • 1/4 cup + 1 tbsp gluten-free tamari
  • 1/4 cup tahini (recommend Soom)
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp miso
  • 1 tsp gochujang (recommend Coconut Secret) or sriracha
  • 1 clove of garlic, minced
  • black pepper

Moo Shu Vegetables

  • 2 tbsp + 1 tsp olive oil (or cooking oil of your choice)
  • 1 onion, sliced
  • 3-4 cloves of garlic, sliced
  • 14 oz can of jackfruit, rinsed under cold water
  • 8 oz of mushrooms, sliced (recommend shitakes)
  • 4 tbsp gluten-free tamari, divided
  • 2 tbsp rice vinegar, divided
  • 4 green onions, sliced + 2 green onions, chopped for garnish
  • 12 oz bag of coleslaw mix
  • 2 eggs (omit for vegan)
  • For serving: tortillas or wraps of your choice, about 3 per person (recommend Siete Cassava Flour Tortillas)
  1. Make the hoisin sauce by whisking together all ingredients. Set aside.
  2. Heat olive oil in large sauté pan over medium heat. Add onions and cook until they begin to turn translucent, about 3-4 minutes.
  3. Add garlic, jackfruit, and mushrooms. Stir and cook for 1 minute. Add 2 tbsp of tamari and 1 tbsp of rice vinegar. Stir and cook for another 3-4 minutes.
  4. Add 4 sliced green onions and bag of coleslaw mix. Cook for 1-2 minutes. Add remaining 2 tbsp of tamari and 1 tbsp of rice vinegar. Stir and cover with lid. Cook until cabbage is wilted and cooked through, just under 10 minutes.
  5. While vegetables are cooking, prepare the egg, if using. Heat 1 tsp oil a small frying pan over medium-low heat. Whisk the 2 eggs in a small bowl, and transfer to pan. Cook until set, about 5 minutes, then use a spatula to flip and cook 1 more minute. Transfer to plate or cutting board, then slice into thin strips about 1-2″ long.
  6. Remove lid from vegetables. Using a wooden spoon, smash the chunks of jackfruit to break down into smaller pieces. Cook for 1-2 more minutes.
  7. Add egg to vegetables, along with 1/4 cup of the hoisin sauce. Stir then remove from heat. Serve right from the pan, or transfer to bowl. Garnish with chopped green onion.
  8. Prepare tortillas by wrapping them in a damp paper towel and heating on a plate in the microwave. Heat about 30 seconds per 3 tortillas.
  9. To eat, put a heaping spoonful of veggie moo shu in one tortilla, and drizzle with hoisin sauce. Enjoy!

A Reintroduction

Hello! I’m back, 6 years later (almost to the day). I’ve been doing a lot of creative cooking recently. At the request of those enjoying the meals, I’m now writing down some recipes.

A lot has changed in the past 6 years – I started a cidery, got married, bought a house, lived through a pandemic – and notably for this blog, learned a lot more about my body and dietary needs.

After many years of learning and experimentation, I have a pretty clear list of what foods are good and bad for my body. I eat a primarily grain-free and plant-based diet. To go into more detail:

  • Avoid grains (absolutely no gluten)
  • Avoid dairy
    • Goat’s milk dairy on occasional has been okay!
  • Limit animal protein
    • Avoid red meat and poultry
    • Limit fish (1-2x per week)
    • Limit eggs
  • Limit sugar
    • Go for in-season fruit, coconut sugar, local honey, and maple syrup
  • Limit lectins (read more about lectins in Plant Paradox – overall it sounds a little out there, but eating low-lectin worked well for my body)
    • Avoid soy, peanuts, cashews
    • In season fruit and vegetables, avoid skin and seeds
    • Legumes pressure cooked or fermented only

So what do I eat? A lot of resistant starches (sweet potatoes, plantains, cassava), almond-based foods (almond butter, almond-milk yogurt), healthy fats, and fermented foods. You’ll see me building meals around tempeh, jackfruit, and hearty veggies often. And there’s a lot of great grain-free and almond focused brands that I love, including Kite Hill, Simple Mills, Siete, Mikey’s, and Soozy’s.

However, my approach to diet has always been that it’s personal. There is no one size fits all. While my recipes accommodate my needs, I will always recommend substitutions or alternative options so you can make them your own.