By Justin's first senior-year scrimmage Friday. 14 carries, 112 yards, 2 touchdowns. Coaches are using him hard. He is ready. He ate an entire chicken Friday night.
Drove Tuesday, a short run.
Amber is adjusting to her apartment. She cooks now — actual cooking, not just reheating. She sent me a photo of a stir-fry she made. I cried a little over my phone. My daughter made a stir-fry. My daughter is a cook.
Gayle had a dizzy spell Wednesday. I checked her. She was fine. I watched her for two hours. The dizziness passed. The doctor said, "It is probably just her blood pressure fluctuating." We adjusted her medication slightly. She is fine. She is fine. I knock wood.
Book two at 66,500.
Josie made friends with a new girl at school, a Somali-American girl named Ayanna, and has brought her home twice already. Rashida is still her best friend. The circle widens. Josie is generous that way.
When Amber sent me that photo of her stir-fry from her apartment — a real, honest-to-goodness stir-fry she made with her own hands — I knew exactly what I was making for dinner that night. I pulled out my wok, loaded it with every vegetable I had, and made a vegetarian moo shu in her honor. It felt like the right way to say, quietly and from three hundred miles away, I see you becoming who you are. This one’s for you, Amber.
Vegetarian Moo Shu
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 8 small flour tortillas or moo shu pancakes, warmed
- 2 tablespoons sesame oil, divided
- 3 large eggs, lightly beaten
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup shiitake mushrooms, stems removed and thinly sliced
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 1 cup bean sprouts
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 cup hoisin sauce, for serving
- Toasted sesame seeds, for garnish (optional)
Instructions
- Scramble the eggs. Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set, about 1–2 minutes. Transfer to a plate and set aside.
- Build the stir-fry base. Add the remaining 1 tablespoon sesame oil to the wok. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Cook the vegetables. Add the shiitake mushrooms and carrots; stir-fry for 2–3 minutes. Add both cabbages and bean sprouts and continue stir-frying for another 3–4 minutes until the vegetables are tender-crisp.
- Season and finish. Stir in the soy sauce, rice vinegar, and sugar. Return the scrambled eggs to the wok along with the sliced green onions. Toss everything together and cook for 1 minute more.
- Warm the pancakes. Wrap tortillas or moo shu pancakes in a damp paper towel and microwave for 30–45 seconds, or warm them directly in a dry skillet over medium heat.
- Assemble and serve. Spread a thin layer of hoisin sauce on each warm pancake. Spoon the vegetable filling down the center, fold, and serve immediately. Garnish with toasted sesame seeds if desired.
Nutrition (per serving)
Calories: 310 | Protein: 11g | Fat: 11g | Carbs: 42g | Fiber: 5g | Sodium: 820mg