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Live Moo Shu

Livemooshu

This flavorful combination of napa cabbage, fennel, and the sea vegetable hijiki is one of our all-time favorites when combined with our live hoisin sauce - a sweet rendition of the Chinese cuisine staple.

Recipe courtesy Jennifer Murray and The Complete Idiot’s Guide to Eating Raw

Live Moo Shu Recipe

Yield: 16 wraps plus 2 cups sauce
Prep Time: 50 minutes
Dehydrate Time: 45 minutes (optional)

Ingredients

  • 4 cups napa cabbage, sliced into [1/2]-inch strips
  • 1 cup carrot, peeled, and julienned or grated
  • 1/2 red bell pepper, ribs and seeds removed, and julienned
  • 1 small shallot, thinly sliced
  • 2 cups shiitake mushrooms, thinly sliced, or soaked dried black mushrooms
  • 1/2 large fennel bulb, julienned (optional)
  • 2 TB. sesame oil
  • 2 TB. + 2 tsp. nama shoyu
  • pinch salt
  • 1/2 cup hijiki seaweed, soaked in warm water for 30 minutes
  • 1 cup raisins
  • 1 1/4 cups filtered water
  • 1 tsp. garlic, minced
  • 1 TB. sesame oil
  • 3/4 tsp. crushed red pepper flakes, or cayenne
  • 1 tsp. dulse flakes
  • 1/2 tsp. unpasteurized barley miso
  • 1/2 tsp. stone-ground mustard
  • 16 leaves butterhead lettuce or 8 large chard leaves, stems removed

Directions

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. Allow to marinate for 45 minutes.

2. If dehydrating, dehydrate at 110 °F for 45 minutes to soften veggies. Remove, add hijiki, and toss. Allowing the veggies to sit in the oil for 45 minutes, without dehydrating will also soften them up a bit.

3. Soak raisins in water for at least 1 hour. Place in a blender with soak water.

4. 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.

5. To serve Chinese restaurant-style, place vegetable medley on a plate. Stack cabbage leaves on another plate, and pour hoisin sauce into a small bowl.  Tear off desired size of chard leaf, wrap some veggies in it, and dip in hoisin sauce.

NOTE: The Moo Shu photo above is how the dish is served at the Blossoming Lotus Restaurant, in a wrapper made from dehydrated coconut meat.

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