Title: Veggie Moo Shu
Categories: Vegetarian Chinese
Yield: 1 Servings

1	c	Boiling water
1/2	oz	Dried shiitake mushrooms
1		Egg (or 1 cup egg
		Substitute)
2	ts	Sesame oil, divided
1/4	c	Vegetable stock (use some of
		The mushroom soaking
		Liquid)
2	lg	Carrots, thinly sliced
1		Red bell pepper, thinly
		Sliced
2	tb	Rice wine vinegar
1	tb	Soy sauce
1	tb	Chopped fresh gionger
2		Garlic cloves, minced
1	c	Snow peas, julienned (or
		Just sliced diagonally in
		Half)
1	c	Sliced fresh muchrooms
1	c	Bean sprouts
1/2	c	Shredded boston lettuce (or
		Bok choy, or other asian
		Greens)
		Plum sauce
		Mandarin pancakes (I
		Confess: I use thin flour
		Tortillas) or rice

In a small bowl, combine the water and the dried mushrooms. Let stand 5 minutes; drain and set aside. (reserve 1/4 cup of the soaking liquid if you wish to use it in place of the stock.) When mushrooms are cool enough to handle, slice thinly.

Meanwhile, in a medium bowl, whisk together the egg and 1 teaspoon sesame oil.

Warm a wok over medium-high heat, and add a little cooking oil (or, use a no stick pan and no-stick spray). Add the egg mixture. Cook for 2-3 minutes, until the egg is set. Remove from the poan and set aside until cool enough to handle. Shred finely.

In the same pan over medium-high heat, warm the stock. Add carrots, peppers, vinegar, soy dauce, ginger, and garlic. Stir-fry for 2 minutes.

Add the snow peas, sliced mushrooms, sprouts, lettuce, dried mushrooms, and remaining sesame oil. Stir-fry 3-4 minutes longer, or until vegetables are just tender.

Serve with mandarin pancakes/tortillas and plum sauce, or over rice (perhaps also with plum sauce?)

from _New Vegetarian Cuisine_ by Linda Rosenweig. selk@midway.uchicago.edu (lori ann selke)

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