Moo Shoo, Mu Shoo, Moo Shu, Mu Shu {Vegan, Gluten-Free}

This is quite easily one of my favorite dishes, yet I seldom make it at home. I supposed the idea of trying to cook those nice thin oriental pancakes is a little daunting, especially trying to make them without eggs and flour. But this recipe works rather well.

VEGAN MOO SHU WITH HOISIN - Serves 4

9 oz Broccoli Slaw, steamed until tender crisp
4 oz dried shiitakes
2 tbsp teriyaki marinade, gluten-free
1 onion, thinly sliced
3 cloves garlic, minced
8-12 Oriental Crepes (recipe below)
1/2 cup Hoisin Sauce, gluten-free (or use recipe below)

Rehydrate mushrooms in teriyaki marinade and enough hot water to cover. Soak until soft. Prepare sauce and set aside. Whip crepe batter until well blended and thin. Oil and heat small saute pan to medium low. Ladle 1/4 cup batter into pre-heated pan, swirling to cover bottom of pan. Cook about two minutes until batter is dry on top and pulls away from sides. Flip and cook additional minute. Do not overcook or crepes will not remain flexible. Separate crepes with waxed paper. Set aside. Saute onion and garlic until translucent, add thinly sliced re-hydrated mushrooms. Cook until browned and moisture evaporates. Add slaw and 1/4 cup hoisin. Stir-fry until sauce has cooked down and vegetables are tender. To serve, Fill crepes with vegetables, fold, and drizzle with remaining sauce.

Hoisin Sauce 
4 tbsp tamari
2 tbsp tahini
2 tbsp molasses
1 tbsp rice vinegar
1/4 tsp garlic powder
1/4 tsp sriracha.

Oriental Crepes
1/2 cup buckwheat flour
1/4 cup rice flour
1/4 cup tapioca flour
1 cup vegetable broth
1 tbsp tamari
1 tbsp sesame oil
1/2 tsp onion powder
1/4 tsp Chinese five spice