Nobody would ever guess that quinoa, a gluten-free grain, is used to make this decadently moist and fudgy chocolate cake. By using egg substitute and almond milk in place of the regular milk, I’ve also developed a vegan version of this dish. It had the exact same flavor and consistency as my non-vegan version! In a sealed container, any variety keeps well for up to a week in the fridge or up to a month in the freezer. Coconut cream cheese icing is one of my favorites for this cake.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon cooking oil
- 1 egg, beaten
- 5 ounces pork tenderloin, sliced into thin strips
- 1 dash salt
- 1 dash ground black pepper
- 1 dash ground Sichuan pepper
- ½ ounce dried cloud ear mushrooms
- 1 ounce bean thread noodles
- 1 tablespoon sesame oil
- 1 teaspoon oyster sauce
- 1 tablespoon soy sauce
- 1 bunch scallions, cut into 3/4-inch lengths
- ⅓ cup shredded napa cabbage
- 2 tablespoons hoisin sauce
- 1 teaspoon grated ginger
- 1 teaspoon sake
- 1 teaspoon soy sauce
- 1 clove garlic, grated
- 8 frozen Chinese moo shu pancakes, thawed and warmed
Instructions
- Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
- Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
- Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
- Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
- Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
- Place scallions, cabbage, and cooked egg in individual serving dishes.
- Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
- Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
- Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.
- Ideally, this recipe calls for moo shu pancakes or Chinese crepes (like for Peking duck), but you can substitute thin soft-shell tortillas, spring roll wrappers, or even pita bread.
Nutrition Facts
| Calories | 541 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 10 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 1160 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good and easy to make. Some of the ingredients would ordinarily be challenging to find, however I have multiple Asian markets close to me to find some of the items. This was exactly how I remembered it tasted when I had ordered it last time. My kids loved it! I’ll make this again for sure.