I'm crazy about Mu Shu. I think it's one of the most fun dishes you can order at a Chinese restaurant. Building your own little wrap by filling a wafer-thin pancake with hoisin-soaked shredded napa cabbage, carrots, mushrooms, green onions, and tofu, and topping it with sweet and spicy plum sauce before rolling it all up is an almost meditative experience.
The recipe for Moo Shu Vegetable Wraps in The McDougall Quick and Easy Cookbook was every bit as fun to make, tastier, and healthier than any Mu Shu I've eaten at any restaurant. Flour tortillas substituted nicely for the mu shu pancakes. (If someone knows of a vegan mu shu pancake out there, please let me know the brand name!) Freshly minced garlic and ginger added the perfect zest, and cornstarch thickened the homemade hoisin sauce to perfection.
What a spectacular display the veggies made when first added to the pan! To prepare, shred some vegetables, and thinly slice some red bell pepper and mushrooms. (I used baby bellas.) Place about 1/2 cup of water in a large pan, add all the vegetables with a teaspoon or two or minced fresh ginger and garlic. Stir frequently for a few minutes. Add a few tablespoons of soy sauce, some crumbled tofu, and 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to thicken. Stir for another five minutes or so, until sauce is thickened. Warm tortillas, and place a line of the Mu Shu mixture down the center of each. Top with plum sauce, roll up, and enjoy!
Served up on a tortilla, waiting to be topped with plum sauce, wrapped, and devoured!