KWOKLYN WAN’S VEGETABLE MOO SHU

(Serves 4)

INGREDIENTS:

5 spring onions, cut into 5 com lengths; 1 red pepper, cut into thin slices; 3 sticks celery, cut into 5cm long matchsticks; 6 fresh Shiitake mushrooms, destalked and thinly sliced; 2 carrots, cut into 5cm long matchsticks; 150g firm tofu (spiced if you can buy it), cut into thin batons; 3 tbsp vegetable oil; 3 garlic cloves, minced; 3 tbsp hoisin sauce; 1 tbsp Chinese rice wine; 1 tsp sesame oil; 1 pack of Chinese pancakes

METHOD:

1. Place a wok over a medium to high heat, add 2 tbsp oil and fry the tofu until golden brown. Transfer to a wire rack or plate lined with kitchen paper to drain.

2. In the same wok add 1 tbsp oil along with the garlic and fry for 15 seconds, then add the Shiitake mushrooms and stir fry for a minute, followed by the celery, carrots and sliced pepper. After a further minute of cooking, add the spring onions, give everything a really good mix and then add 2 tbsp hoisin sauce and the rice wine.

3. Once all of the vegetables are well coated and heated through, switch off the heat and stir in the fried tofu being careful not to break it up. Drizzle with sesame oil and transfer to a plate.

4. Steam the Chinese pancakes for eight minutes and serve alongside the Vegetable Moo Shu with the remainder of the hoisin sauce.