木須蔬菜

這道 木須蔬菜食譜不僅健康且為純素，同時也非常美味。我們相當相信任何人都會喜歡這道菜——不僅是素食者和蔬食者！

It’s one of those dishes that makes us happy to eat less meat and more vegetables at a meal.

這是那種讓我們在一餐中願意吃較少肉、增加蔬菜的菜餚之一。

The Complete Moo Shu Experience, with pancakes!

This vegetable moo shu recipe comes complete with mandarin pancakes. The combination of the chewy texture of the pancakes, the crunchy fresh vegetables, and meaty tofu is so satisfying and delicious.

這道蔬菜木須料理完整搭配 Mandarin 煎餅。煎餅的嚼勁、搭配脆口的新鮮蔬菜以及多汁的豆腐，讓口感十分滿足且美味無比。

A great mandarin pancake is key to a good moo shu experience. We perfected it with our Moo Shu Chicken recipe and our Easy Peking Duck.

優秀的 Mandarin 煎餅是享受木須美味的關鍵。我們在「木須雞」食譜與「簡易北京烤鴨」中已經把它完美化。

You may be able to find store-bought mandarin pancakes in the freezer section of your local Chinese grocery, but they are easy to make yourself. The pancakes get cooked in a hot pan two at a time. For the best results, remember to reheat the pancakes in a steamer right before serving.

你也許能在當地中式雜貨店的冷凍區找到現成的 Mandarin 煎餅，但自己動手做也很容易。煎餅一次可以煎兩張。為了取得最佳效果，請在上桌前使用蒸籠重新熱餅。

Alternatively, you can make a shortcut mandarin pancake using dumpling wrappers! They are quite a bit thinner and not as robust as traditional mandarin pancakes, but you can cook a batch of 10 pancakes at once, and you don’t have to make dough!

或者，你也可以用餃子皮做捷徑版的 Mandarin 煎餅！它們比傳統的 Mandarin 煎餅薄很多，且不如其耐用，但你可以一次煮成一批十張煎餅，還不用和麵團！

Get that shortcut mandarin pancake recipe here.

在此取得捷徑版 Mandarin 煎餅的做法。

A final option would be small flour tortillas as a substitute. You can warm them in a stack wrapped in foil in the oven. Warm at 300°F/150°C for 15 minutes. We find flour tortillas to be a bit too thick for moo shu, but it’s not bad in a pinch!

最後一種選擇是以小麵粉薄餅作為替代。可以把它們叠放，包在鋁箔中放進烤箱加熱，溫度設定為 300°F/150°C，15 分鐘就好。我們發現麵粉薄餅對木須而言有點太厚，但在緊急情況下也不錯！

Accessible Ingredients

We intentionally made this vegetable moo shu recipe quick and easy, with more accessible ingredients, like bell peppers, carrots, celery, leek, and fresh shiitake mushrooms.

我們特別設計這道易於取得的蔬菜木須食譜，讓它快速、簡單，並使用較易取得的食材，例如甜椒、胡蘿蔔、芹菜、蔥以及新鮮香菇。

If you can’t find spiced pressed tofu, you can make your own starting with regular firm tofu, which you can find in many regular supermarkets these days. See our pressed tofu recipe!

如果找不到香料風味的壓實豆腐，你也可以用一般硬豆腐自行製作，現在許多超市都能買得到。參見我們的壓實豆腐食譜！

That said, feel free to use dried shiitake mushrooms, wood ear mushrooms, and dried lily flowers, which are more traditional ingredients.

也歡迎使用乾香菇、木耳，以及乾百合花，這些都是較傳統的材質。

We used some of these Chinese ingredients in our Moo Shu Chicken. You’ll also find wood ears in Judy’s more authentic mainland China version of Chinese Moo Shu Pork.

我們在「木須雞」食譜中也使用過這些中式食材。在 Judy 的更正宗大陸版本的「中國木須豬」中，你也會看到木耳。

Stir together the light soy sauce, sesame oil, hoisin sauce, fresh ground white pepper, and salt, and set aside.

把生抽、香油、海鮮醬、現磨白胡椒和鹽拌勻，先行備用。

Heat your wok over high heat with ½ tablespoon oil, and stir-fry the julienned carrots for 90 seconds. Remove and set aside.

在高溫下以半湯匙油加熱炒鍋，快炒切成絲的胡蘿蔔約90秒，取出備用。

Using the same method, with ½ tablespoon oil each, cook the five-spice tofu, celery, red bell pepper, and fresh Shiitake mushrooms separately, and set those aside.

以相同方法，每種也使用半湯匙油，分別炒五香豆腐、芹菜、紅甜椒與新鮮香菇，然後放到一旁備用。

Be careful not to overcook the vegetables. 90 seconds is really all you need, or you’ll have a mushy moo shu filling!

要小心不要把蔬菜炒過頭，90秒就足夠了，否則木須內餡會變得過於軟爛！

Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.

接著在高溫下以剩餘的一大湯匙油，加熱炒鍋，加入蒜末與蔥段。

Stir fry until the leeks are just wilted (about 2 minutes). Then add the carrots, spiced tofu, celery, bell pepper, and mushrooms back to the wok.

快炒至蔥段微軟(約2分鐘)，然後把胡蘿蔔、五香豆腐、芹菜、甜椒與香菇放回炒鍋。

Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture you prepared earlier. Stir fry everything together for another minute.

沿著炒鍋邊緣灑入紹興酒，加入先前調好的醬汁，再拌炒約1分鐘。

Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

立即端上桌，搭配蒸熟的 Mandarin 煎餅與旁邊的 海鮮醬（海鮮醬）一起享用！