Step 1

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

Step 2

Heat your wok over high heat with ½ tablespoon oil, and stir-fry the julienned carrots for 90 seconds, remove and set aside. Using the same method, with ½ tablespoon oil each--cook the five-spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside. Be careful not to overcook the vegetables. 90 seconds is really all you need––or you’ll have a mushy moo shu filling!

Step 3

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

Step 4

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

Step 5

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

Step 6

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