Enjoy this Asian veggie stir-fry served with hoisin sauce and rice paper wraps pancakes. It only takes 30 minutes to prepare. Vegans can swap baked tofu strips for the eggs and agave syrup for the honey.

½ cup vegetable broth or water
2 Tbs. soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey


3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1½ cups snow peas, sliced lengthwise
1½ cups shredded carrots
2 green onions, thinly sliced on the diagonal

16 rice paper wraps  
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers


1.  Combine all sauce ingredients into a jar, close lid, and shake to combine.


2.  Put the sauce aside and move on to the stir-fry.


3.  Whisk together eggs, soy sauce, and sesame oil in bowl.


4.  Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Then add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula and cook 1 minute more.


5.  Slide the eggs onto the cutting board and slice into thin strips. Then set them aside.


6.  Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat.


7.  Add onion and ginger; stir-fry 2-3 minutes or until onion begins to soften.


8.  Add mushrooms and garlic, and stir-fry 5 minutes or until mushrooms are golden.


9.  Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more.


10. Stir in sauce, and simmer 2-3 minutes or until sauce thickens.


11. Fold egg strips into stir-fry mixture.


12. Smear hoisin sauce on the inside of the rice wraps.


13. Spoon in the stir-fry, add lettuce, and roll like a burrito.

14. Serve and enjoy!

Recipe by Kirstin Uhrenholdt at