Mu Shu Vegetables is one of my go-to Chinese-restaurant selections. Always puts a smile on my face when I see it on a menu. Can’t resist that sweet and tangy hoisen flavor and the healthy veggie goodness. But I do miss the meaty flavor in the restaurant dishes. And who has time to make those paper thin pancakes at home? Fret not, noodles to the rescue! (said with superman music in the background). Below is our vegetarian adaptation of Wei-Chuan’s Noodle Cookbook Mu-Shu Pork recipe. It has an added ginger hoisen kick for our fellow mu shu lovers.
- 7 oz of MorningStar Sausage Patties
- 4 eggs, beaten
- 2 T grated ginger
- 2 bunches green onion
- 1 carrot, jullienned
- 3 oz canned julienned bamboo shoots
- 6 oz frozen chopped spinach, defrosted, drained, and moisture squeezed out (fresh spinach is also okay).
- 2 lbs cooked pancit or yakisoba noodles
- 2 T veggie oil
- 1 t soy sauce
- 2 t rice wine
- 1 t sugar
- ¼ t salt
- ¼ t pepper
- ½ c boiling water
- 1 vegetable bullion cube
- 3 T soy sauce
- 2 t cooking wine
- ½ t salt
- ½ t sesame oil
- 3 T hoisen sauce
Toast the sausage patties in the oven for 12 minutes on 400°F. Cool. Slice each patty to half thickness (making two circles), and then cut each circle in 8 strips (one horizontal and four vertical).
Combine the Marinade ingredients in a large bowl. Combine the Sauce ingredients in a medium bowl.
Add the sliced patties to the Marinade and mix to coat evenly.
Stir fry the beaten eggs in 2 T of veggie oil. Set the cooked egg aside.
Stir fry ginger and green onion in 3 T of veggie oil for 30 seconds. Add in the carrot, marinated sausage, bamboo, and spinach in that order. Then stir in the noodle, egg, and Sauce. Mix well and heat thoroughly.