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Food

Vegetable Moo Shu

goop

Ordering in is a good Friday night move, so naturally we had to do a takeout classic to close out the last night of detox. This veggie moo shu works for a couple of reasons: It uses up vegetables left over from earlier in the week, it comes together quickly, and it’s easy to clean up.

Serves 2

For the sauce:

2 tablespoons chickpea miso

½ cup coconut aminos

2 cloves garlic, finely grated

for the moo shu:

2 to 3 tablespoons sunflower-seed oil

4 ounces maitake mushrooms, roughly chopped

½ small head green cabbage, thinly sliced

4 carrots, grated

1 bunch black kale, thinly sliced

1 teaspoon sesame oil

To serve:

4 scallions, thinly sliced

6 grain-free tortillas (we like Siete brand)

1. First make the sauce: In a small bowl, whisk together the coconut aminos, miso, and garlic until smooth. Set aside.

2. In a wok or large skillet, heat a few tablespoons of sunflower-seed oil over high heat. Add the mushrooms to the pan and cook for about 5 minutes, stirring only a few times. Then add the cabbage, carrots, kale, sesame oil, and a pinch of salt. Stir occasionally to make sure everything is cooking evenly. Cook for 5 to 7 minutes, until there are some nicely charred spots—remove from heat before everything gets soggy or wilted.

3. Serve the veggie mix in warm grain-free tortillas and top with the sauce and sliced scallions.

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