Moo Shu Mushroom Wraps
By :Jeffrey Eisner
This hearty Chinese-inspired dish generally features a protein embedded in a delicious cabbage-based filling that is laced with hoisin and plum sauce, rolled in a paper-thin pancake, and served as a wrap. In my spin, we forego meat with the steak of the veggie world: portobello mushrooms. I also use simple tortillas for the wrapping. These vegetarian wraps are completely addicting and great with Wonton Soup (page 75). The filling by itself is also wonderful over rice.
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Cuisine American, Chinese
Difficulty Easy
Browse Category Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
  • 1/4 cup sesame oil any kind
  • 1 lb Portobello mushrooms sliced into 1⁄4-inch-thick strips
  • 1 large white or yellow onion sliced into 1⁄4-inch wedges
  • 1 inch bunch scallions sliced 1⁄4thick
  • 3 garlic cloves minced or pressed
  • 1 bag shredded cabbage/coleslaw mix 12- to 14-ounce
  • 1/2 cup vegetable broth
  • 1/4 cup low-sodium soy sauce tamari, or coconut aminos
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp cold water
  • 1/4 cup Hoisin Sauce plus more for serving if you like
  • 2 tbsp plum or duck sauce (if you can’t find just add an additional 2 tbsp hoisin)
  • 1 bag fajita-size flour or corn tortillas
Cuisine American, Chinese
Difficulty Easy
Browse Category Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4-6 servings
Ingredients
  • 1/4 cup sesame oil any kind
  • 1 lb Portobello mushrooms sliced into 1⁄4-inch-thick strips
  • 1 large white or yellow onion sliced into 1⁄4-inch wedges
  • 1 inch bunch scallions sliced 1⁄4thick
  • 3 garlic cloves minced or pressed
  • 1 bag shredded cabbage/coleslaw mix 12- to 14-ounce
  • 1/2 cup vegetable broth
  • 1/4 cup low-sodium soy sauce tamari, or coconut aminos
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp cold water
  • 1/4 cup Hoisin Sauce plus more for serving if you like
  • 2 tbsp plum or duck sauce (if you can’t find just add an additional 2 tbsp hoisin)
  • 1 bag fajita-size flour or corn tortillas
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Instructions
  1. Add the sesame oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting . After 3 minutes of heating, add the mushrooms, onion, and scallions and sauté for 5 minutes, until the mushrooms are softened and browned. Add the garlic and sauté 1 minute longer.
  2. Add the shredded cabbage, broth, and soy sauce. Mix together very well.
  3. Secure the lid and move the valve to the sealing position. Hit Cancel, and then hit Manual or Pressure Cook on High Pressure for 3 minutes. Quick release when done.
  4. Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth.
  5. Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting . Once bubbling, add the slurry while stirring constantly and let bubble about 30 seconds. Hit Cancel to turn the pot off. Stir in the hoisin and plum sauces until blended in. Let rest for 5 minutes to thicken.
  6. Warm the tortillas in the microwave for 15 seconds. Spoon the moo shu onto the tortillas, top with additional hoisin sauce, if desired, and roll up.
Recipe Notes

Lighter comforts: To make it keto and paleo (and if you’re okay with a slurry), use Bibb lettuce to wrap instead of tortillas.

To make it gluten-free, use corn tortillas and gluten-free hoisin sauce and sub tamari or coconut aminos for the soy sauce. Using coconut aminos will also make it soy-free.

JEFF’S TIPs: If mushrooms aren’t your thing, feel free to sub literally any veggie you wish in place of them. Bell peppers, asparagus, green beans—the sky’s the limit. Same cook time for all.

If you want more cabbage (and a crunchier texture), add up to another 14-ounce bag in Step 5 after stirring in the hoisin and plum sauces. It will heat up during the 5-minute resting period,