Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips. Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives. Serve with quick Chinese pancakes. Yield: 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes). Recipe Source: St. Louis Post-Dispatch - 11-02-1998 By Steven Petusevsky, Cooking Light Magazine Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
