Mu shu vegetables with Chinese pancakes
A delicious mu shu vegetable dish served with hoisin sauce and Chinese pancakes.
By Ken Hom
From Saturday Kitchen
Ingredients
- 1½ tbsp groundnut or vegetable oil
- 3 tbsp spring onions, finely chopped
- 2 tbsp banana shallots, finely chopped
- 50²µ/1¾´Ç³ú red pepper, diced
- 50²µ/1¾´Ç³ú carrot, diced
- 100²µ/3½´Ç³ú courgette, diced
- 50²µ/1¾´Ç³ú green peas, thawed if frozen
- 1 tbsp Shaoxing rice wine or dry sherry
- 1½ tbsp light soy sauce
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tsp sesame oil
To serve
- Chinese pancakes
- hoisin sauce, for dipping
Method
Steam the pancakes for a few minutes or heat in the microwave and set aside.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the spring onions and shallots and stir-fry for about 30 seconds. Add all the remaining vegetables and stir-fry for 4 minutes.
Add the rice wine, soy sauce, salt and pepper. Give the mixture a few stirs and then add the sesame oil. Serve at once with the warmed pancakes and hoisin sauce.
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