Moo Shu Mushroom Wraps

By: Jeffrey Eisner

Moo Shu Mushroom Wraps
cuisine icon Cuisine
American, Chinese
cuisine icon Course
Dinner, Lunch, Main Course, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Lighter comforts: To make it keto and paleo (and if you’re okay with a slurry), use Bibb lettuce to wrap instead of tortillas. ","To make it gluten-free, use corn tortillas and gluten-free hoisin sauce and sub tamari or coconut aminos for the soy sauce. Using coconut aminos will also make it soy-free. ","JEFF’S TIPs: If mushrooms aren’t your thing, feel free to sub literally any veggie you wish in place of them. Bell peppers, asparagus, green beans—the sky’s the limit. Same cook time for all. ","If you want more cabbage (and a crunchier texture), add up to another 14-ounce bag in Step 5 after stirring in the hoisin and plum sauces. It will heat up during the 5-minute resting period,"]
cuisine icon Keywords
15-30 min, 4-6 servings, american, bag fajita-size flour or corn tortillas, bag shredded cabbage/coleslaw mix, bunch scallions, chinese, cold water, contributed, cook 20 min, cornstarch, dairy free, dinner, easy, garlic cloves, hoisin sauce, large white or yellow onion, low-sodium soy sauce, lunch, main course, mushroom, plum or duck sauce, portobello mushrooms, prep 10 min, pressure cook, sauté, sesame oil, side dish, vegetable broth, vegetarian, vegetarian recipes

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4-6 servings
Ingredients
  • 1/4 cup sesame oil
  • 1 lb portobello mushrooms
  • 1 large white or yellow onion
  • 1 inch bunch scallions
  • 3 garlic cloves
  • 1 bag shredded cabbage/coleslaw mix
  • 1/2 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp cold water
  • 1/4 cup hoisin sauce
  • 2 tbsp plum or duck sauce
  • 1 bag fajita-size flour or corn tortillas
Instructions
  • Add the sesame oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting . After 3 minutes of heating, add the mushrooms, onion, and scallions and sauté for 5 minutes, until the mushrooms are softened and browned. Add the garlic and sauté 1 minute longer.
  • Add the shredded cabbage, broth, and soy sauce. Mix together very well.
  • Secure the lid and move the valve to the sealing position. Hit Cancel, and then hit Manual or Pressure Cook on High Pressure for 3 minutes. Quick release when done.
  • Meanwhile, make a slurry by mixing together the cornstarch and cold water in a small bowl until smooth.
  • Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting . Once bubbling, add the slurry while stirring constantly and let bubble about 30 seconds. Hit Cancel to turn the pot off. Stir in the hoisin and plum sauces until blended in. Let rest for 5 minutes to thicken.
  • Warm the tortillas in the microwave for 15 seconds. Spoon the moo shu onto the tortillas, top with additional hoisin sauce, if desired, and roll up.
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