Moo Shu Mushroom Wraps
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.
Servings Prep Time
4-6servings 10minutes
Cook Time
20minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
20minutes
Ingredients
  • 1/4cup sesame oilany kind
  • 1lb Portobello mushroomssliced into 1⁄4-inch-thick strips
  • 1 large white or yellow onionsliced into 1⁄4-inch wedges
  • 1inch bunch scallionssliced 1⁄4thick
  • 3 garlic clovesminced or pressed
  • 1 bag shredded cabbage/coleslaw mix12- to 14-ounce
  • 1/2cup vegetable broth
  • 1/4cup low-sodium soy saucetamari, or coconut aminos
  • 1 1/2tbsp cornstarch
  • 1 1/2tbsp cold water
  • 1/4cup Hoisin Sauceplus more for serving if you like
  • 2tbsp plum or duck sauce(if you can’t find just add an additional 2 tbsp hoisin)
  • 1 bag fajita-size flour or corn tortillas
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,