Recipe for Vegetable Moo Shu 
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Yield:
4
Ingredients:
Amount Ingredient
1 pkt Dried wood ear mushrooms - (1/2 oz)
2 cup Boiling water
1 tsp Dark sesame oil
1 tsp Vegetable oil
3 lrg Eggs lightly beaten
1 tbl Minced peeled fresh ginger
2 x cloves Garlic minced
4 cup Thinly sliced green cabbage
1 cup Thinly sliced red bell pepper
1 cup Diagonally sliced green onions
3 tbl Rice vinegar
2 tbl Dry sherry
2 tbl Low-sodium soy sauce
2 tbl Hoisin sauce (available at ethnic markets and some supermarkets)
Fresh chives optional
Instructions:
Instructions: Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs; stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan; stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions, vinegar, sherry, soy sauce and hoisin sauce; stir-fry 1 minute. Stir in eggs. Garnish with fresh chives. Serve with quick Chinese pancakes.

Yield: 4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes).

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