Quicker and tastier than takeout, this Chinese American–inspired moo shu recipe gets its heartiness from shiitake mushrooms, jicama, eggs, and cabbage.
- 1 (1 ¼ lbs) medium jicama
- 2 tbsp canola oil
- 1 tbsp minced garlic
- 1 (3.5 oz) pkg sliced shiitake mushrooms
- 2 tbsp reduced-sodium soy sauce
- 2 tsp sugar
- ¼ cup hoisin sauce, plus more for serving
- 4 large eggs, beaten
- ½ (12 oz) bag rainbow slaw mix
- 8 (6-inch) flour tortillas, heated
- Sriracha, for serving (optional)
- With a sharp chef’s knife, trim ends off the jicama. Resting jicama on one of the flat sides, cut away tough outer peel, following jicama curves with knife. Cut into halves. On largest holes of box grater, coarsely grate jicama halves.
- In a 12-inch nonstick skillet, heat the oil on medium-high. Add the garlic and mushrooms. Cook 5 min., stirring occasionally. Meanwhile, in a medium bowl, whisk together the soy sauce, sugar, and hoisin sauce.
- Push mushrooms to edges of skillet to create a well in center. Add the eggs to well. Cook 1–2 min., until eggs are just set, stirring eggs occasionally to scramble.
- To skillet, stir in jicama and rainbow slaw. Drizzle with soy sauce mixture. Cover and cook 4–5 min., until jicama is crisp-tender. Stir to combine. Serve vegetable mixture in the tortillas with additional hoisin sauce and sriracha, if using.
This recipe is
- Dairy Free
- Nut Free
- Apri 2021
- In Season
- guiding star
- Lactose Free