Moo Shu Mushroom Wraps


  • 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
  • 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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