Wednesday, 10 April 2013

Moo Chu Vegetables with Homemade Chinese Pancakes

This recipe is from "Chloe's Kitchen" by Chloe Coscarelli. Original recipe can be found here.
The filling is prefect as a stir fry as well. Soooo delicious!

Moo Chu Vegetables with Homemade Chinese Pancakes


Vegetable Filling
14 oz. extra-firm tofu, drained and pressed
4 tablespoons canola oil (separated)
3 tablespoons soy sauce (separated)
1 onion, thinly sliced
8 oz. mushrooms of your choice, sliced
Sea salt
2 teaspoons fresh grated ginger
2 garlic cloves, minced
7 oz. shredded cabbage
1 cup shredded carrots
1/2 cup vegetable broth
2 scallions, trimmed and sliced

1/4 cup hoisin sauce
2 tablespoons soy sauce

To make the sauce, combine hoisin sauce and soy sauce in a small bowl and stir until combined. Set aside.

NB: I actually found it too salty with the soy sauce so next time I'd just use my homemade hoisin which is already liquidy)


Press tofu on a plate for 20 minutes using paper towels and a heavily weighted object. Afterwards, slice tofu into thin rectangles.
In a large skillet heat 2 tablespoons canola oil on medium-high.
Add tofu slices, pour soy sauce over the tofu.
Let cook for a couple minutes and then flip.
Cook until both slides are browned, remove from heat and transfer to a plate/bowl.
In the same skillet add 2 more tablespoons oil and cook mushrooms and onions until soft.
Season with salt and then add in grated ginger and garlic.
Cook for another few minutes.
Add in the cabbage, carrots, and broth with another tablespoon of soy sauce.
Stir together and let cook until the liquid dries up. Add in the tofu and scallion and stir through till heated.

2 cups GF flour
1/2 teaspoon sea salt
1 cup boiling water
Sesame oil, for brushing


To make the pancakes mix flour and salt together in a large bowl and then add in boiling water.
Stir with a wooden spoon and then use your hands to blend. Cover bowl with a towel and let sit for 20 minutes.
Roll out the dough into a log that is about a foot and half (16 in.) cut the log into 16 x 1 inch pieces.
Flatten and roll out pieces into thin pancakes, about 6 in. in diameter.
Brush each side of pancake with sesame oil.
Place pancakes on a hot (medium-high heat) griddle or skillet and cook.
Watch for bubbling and then check the first side, flip when it begins to brown.
Cook on other side then remove from heat and stake on a plate.
Trick is not to cook for too long or they will be too hard to roll.
Once pancakes are ready reheat the filling until warm and serve all three parts separately so everyone can make their own.

Delicious the next day as a salad...

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