Test Kitchen Tuesday: Veggie Moo Shu Wraps
Have you ever tried making homemade Chinese food? I have delved into the world of Japanese food, briefly, but never Chinese-inspired cuisine. Until now.
Yesterday when I stumbled across a recipe for veggie moo shu, I thought it was worth a try. Ordinarily, 2Chiliinsists he does not like Chinese food, but I thought I could sneak these by him because they look like tacos, and the boy likes his tacos. And, I know he likes hoisin sauce (who doesn’t?), so I felt pretty confident on these guys.
We had most of the ingredients on hand, but I did have to run out to get a few things. A three minute bike ride to the grocery, a few questions to the stockers on where a few things were, a three minute bike ride home and we were in business!
Please excuse the cell phone photo here. One of us left the good camera turned on, which meant the battery was dead when I went to take pictures. Whoopsie.
Veggie Moo Shu Wraps
Recipe Source: Vegetarian Times
Time Required: This took me 30 minutes, but I am convinced it will take less time the next time, when I don’t have to keep referring to the recipe for what to do next
Serves: 8 (I scaled it in half for us, though)
2Chili’s Taster Rating (out of 5): 4
I didn’t ask him how he liked this until his plate was clean, and the response I received was, “That was good – what was it?!” He is learning, and his tastes are expanding. All good things.
The Cook’s Taster Rating (out of 5): 4
I never would have guessed moo shu was as easy as this! It was quite delicious, and even omnivores will not miss the meat.
From Vegetarian Times, per wrap:
Calories:119; Protein: 4g; Total Fat: 4g; Saturated Fat: <1g; Carbs: 17g; Cholesterol: 35mg; Sodium: 278mg; Fiber: 2g; Sugar: 4g