Moo Shu Vegetable Pancakes

Ingredients

• •2 cups shredded cabbage
• •1 cup shredded carrots
• •1 cup sliced bell peppers (any color)
• •1 cup sliced mushrooms
• •2 green onions, chopped
• •1 tbsp minced garlic
• •1 tbsp minced ginger
• •2 tbsp soy sauce
• •2 tbsp hoisin sauce (plus extra for serving)
• •1 tbsp sesame oil
• •8 round pancakes (store-bought or homemade)
• •2 tbsp vegetable oil (for stir-frying)
• •Salt and pepper to taste

Instructions

1. 1

   Heat vegetable oil in a large skillet over medium heat.

2. 2

   Add garlic and ginger, sauté for about 30 seconds until fragrant.

3. 3

   Add cabbage, carrots, bell peppers, and mushrooms. Stir-fry for 5-7 minutes until vegetables are tender.

4. 4

   Stir in soy sauce, hoisin sauce, and sesame oil. Cook for an additional 2-3 minutes. Season with salt and pepper to taste.

5. 5

   Remove the vegetable mixture from the skillet and set aside.

6. 6

   In the same skillet, lightly reheat the pancakes for about 1 minute on each side until warm.

7. 7

   To serve, place a portion of the vegetable mixture onto each pancake, roll it up, and serve with extra hoisin sauce on the side.