Raw food meets your favorite Chinese food menu in this recipe for Vegetable Moo Shu Wraps. Using Napa or some other kind of cabbage as a base, the rest of the ingredients can be whatever you like or is fresh at your farmers market. I love to use mushrooms and seaweed because the flavors are so similar to the original dish. Fennel bulb is another nice addition as are bell peppers and chili peppers. Either let the veggies marinate at room temperature or, use a dehydrator which will give them a sauteed feel. And though these wraps taste great on their own, they are epic when served with Raw Hoison Sauce.
Prep Time: 20 minutes
Dehydrate Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 12 wraps
- 4 cups thinly sliced Napa cabbage
- 2 cups cremini or button mushrooms, thinly sliced
- 2 carrots, grated or julienned
- 1 leek, thinly sliced, white part only
- 1 tablespoon sesame seeds, optional
- 1 tablespoon cold-pressed sesame oil, or other oil
- 2 tablespoons nama shoyu, or substitute sea salt to taste
- 2 cloves garlic, pressed or minced
- 1-inch piece of ginger, peeled and minced
- 1/2 teaspoon crushed red pepper, optional
- 1/4 cup hijiki, arame or wakame seaweed, soaked in warm water for 30 minutes
- 6 large collard leaves
1. Toss everything together except the seaweed and collard greens. Allow the mixture to sit, or dehydrate at 145°F, for 45 minutes, stirring occasionally to allow the flavors to marinate. Add the seaweed and toss again.
2. Slice the collard greens in half, cutting out the stem. Serve the veggies in a bowl with the collard wraps on the side along with some fresh Raw Hoison Sauce if you have time!