Live Moo Shu Recipe

Name: Live Moo Shu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups napa cabbage, 1/2 inch strips; 1 cup carrot, julienned; 12 red bell pepper, ribs and seeds removed, and julienned; 1 small shallot, thinly sliced; 2 cups shiitake mushrooms, thinly sliced or 2 cups soaked dried black mushrooms; 12 large fennel bulb, julienned (optional); 2 tablespoons sesame oil; 8 teaspoons nama shoyu; 1 pinch salt; ½ cup hijiki seaweed, soaked in warm water for 30 minutes; 1 cup raisins; 1 ¼ cups filtered water; 1 teaspoon garlic, minced; 1 tablespoon sesame oil; ¾ teaspoon crushed red pepper flakes or ¾ teaspoon cayenne; 1 teaspoon dulse flakes; ½ teaspoon unpasteurized barley miso; ½ teaspoon stone ground mustard; 16 leaves butterhead lettuce or 8 large chard leaves, stems removed

Servings: persons

4 cups napa cabbage, 1/2 inch strips
1 cup carrot, julienned
12 red bell pepper, ribs and seeds removed, and julienned
1 small shallot, thinly sliced
2 cups shiitake mushrooms, thinly sliced or 2 cups soaked dried black mushrooms
12 large fennel bulb, julienned (optional)
2 tablespoons sesame oil
8 teaspoons nama shoyu
1 pinch salt
½ cup hijiki seaweed, soaked in warm water for 30 minutes
1 cup raisins
1 ¼ cups filtered water
1 teaspoon garlic, minced
1 tablespoon sesame oil
¾ teaspoon crushed red pepper flakes or ¾ teaspoon cayenne
1 teaspoon dulse flakes
½ teaspoon unpasteurized barley miso
½ teaspoon stone ground mustard
16 leaves butterhead lettuce or 8 large chard leaves, stems removed

1
In a large mixing bowl, combine shredded cabbage, carrot, red bell pepper, shallot, mushrooms, fennel (if using), sesame oil, 1 tablespoon nama shoyu, and salt.
2
Allow to marinate for 45 minutes.
3
If dehydrating, dehydrate at 110 F for 45 minutes to soften veggies.
4
Remove, add hijiki, and toss.
5
Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit.
6
Soak raisins in water for at least 1 hour.
7
Place in a blender with soak water.
8
Add remaining 2 tablespoons nama shoyu, garlic, sesame oil, crushed red pepper flakes, dulse flakes, barley miso, and mustard and blend for 30 seconds or more, going from low speed to high speed until raisins are blended smooth.
9
To serve Chinese restaurant-style, place vegetable medley on a plate.
10
Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl.
11
Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups napa cabbage, 1/2 inch strips, 1 cup carrot, julienned, 12 red bell pepper, ribs and seeds removed, and julienned, 1 small shallot, thinly sliced, and more.

Yes, Live Moo Shu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Live Moo Shu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions