By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
Homemade moo shu, besides being delicious, is also versatile-it can include almost any ingredient to suit any taste. My rule of thumb is that if an ingredient can cook quickly to tenderness, it can be included. Use store-bought whole-wheat wraps, sliced in half if they are large.
*Choose organic produce whenever possible*
- 1 teaspoon light olive oil
- 2 tablespoons finely chopped shallots
- 2 cups finely slivered purple cabbage
- 2 cups finely slivered white cabbage
- ½ carrot, shredded
- 1-1 ½ pounds broccoli, cut into 1-inch florets
- 8 asparagus spears, tough ends removed, cut into 1-inch pieces
- 1 small yellow squash, grated
- ½ fresh plum, pitted and thinly sliced
- 4 whole-wheat wraps
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon minded garlic
- 1 teaspoon honey
Heat the olive oil in a wok or large pot over medium heat. Add the shallots and sauté until soft, about 3 minutes. Add the cabbages, carrot, broccoli, asparagus, and squash and toss until well blended. At this point, you can prepare the sauce in a separate bowl or add the ingredients to the pot. Keep tossing the mixture as the sauce ingredients are added, to make sure everything is well coated. Cabbage should be crisp-tender and not soft. Remove from the heat and stir in the plum slices. To assemble, divide the moo shu among four plates, topping with any juices remaining in the pot. Serve with the wraps on the side. To wrap the moo shu, lay the wrap on a plate and place a mound of moo shu in the middle. Fold in the ends, then roll up from the bottom. Eat with your hands. Serves 4.
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© 2010 by Stephen Sinatra, MD, Jim Punkre and Rebecca Bent. All rights reserved. Reprinted with permission from Bottom Line Books.