Mu Shu Veggie Wraps

Edit

Servings: 4 Prep: 30 min Cook: 15 min Dairy Free Gluten Free Low Carb Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the sauce: ½ cup water 2 teaspoons coconut aminos 2 teaspoons sesame oil 1 teaspoon rice vinegar 2 teaspoons arrowroot 1 teaspoon honey For the veggies: 3 eggs 1 tablespoon coconut aminos 1 teaspoon sesame oil 2 tablespoons avocado oil ½ onion 1 inch fresh ginger 3 ounces shiitake mushrooms 3 cups cabbages 1 ½ cups snow peas 2 carrots 2 green onions 2 teaspoons minced garlic 8 small coconut flour tortillas, or use rice wraps or lettuce leaves

Instructions

1. For the sauce: Combine all sauce ingredients in jar, close lid, and shake to combine. Set aside.

2. For the veggies: Whisk together eggs, coconut aminos, and sesame oil in bowl. Heat half of the avocado oil in wok or large skillet over medium heat.

3. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside.

4. Peel and slice onion. Peel and grate ginger. Cut mushrooms into thin strips. Shred cabbages. Slice snow peas lengthwise into strips. Peel and julienne carrots.

5. Slice green onion thinly on the diagonal.

6. Wipe out pan, add remaining oil, and heat over medium-high heat. Add onion and ginger and sauté until onion begins to soften.

7. Add mushrooms and garlic, and cook for about 5 minutes. Add cabbage, snow peas, carrots, and green onions, cook for 2 minutes more.

8. Stir in sauce from step 1, and simmer 2 - 3 minutes, or until sauce thickens. Fold egg strips into stir-fry mixture.

9. Transfer to serving platter, and serve with wraps and hoisin sauce.