I was missing my favorite take-out order so I made a clean version that fits my anti-inflammatory lifestyle. Serves 2.
INGREDIENTS:
Hoisin Sauce:
5 Tbsp coconut aminos
2 Tbsp rice vinegar
2 tsp sesame oil
3 Tbsp nut butter (I like Artisana Raw Almond)
2 Tbsp raw honey
2 garlic cloves, minced
¼ tsp, ginger minced
¼ tsp, chinese five spice
Moo Shu:
Olive oil
1 tsp fresh ginger, grated
1 garlic clove, chopped
4 green onions, chopped (discard the darker green ends)
2 tsp sesame oil
4 cups cabbage, sliced thin on the mandolin
4 eggs, beaten
TOPPINGS:
Green onion, sliced on the diagonal
Fresno chili pepper, chopped
JF Hoisin Sauce
PROCESS:
In a bowl whisk all Hoisin Sauce ingredients together until well combined.
In a large pan over medium heat sauté olive oil, ginger, garlic, and green onions until soft and caramelized. Add sesame oil and then the cabbage, letting it cook down without becoming too soft.
In another pan heat olive oil and add beaten eggs. Fry them evenly, almost like a pancake, and flip as one side comes together. When cooked throughout roll the egg lengthwise and slice it horizontally.
Serve warm, topped with the egg, green onion, fresno chili peppers, and my JF Hoisin Sauce.