Moo Shu Vegetables
Bring vibrant flavors and irresistible textures to your table with this quick and easy Moo Shu Vegetables recipe! Packed with crispy green cabbage, julienned carrots, earthy shiitake mushrooms, and crunchy bean sprouts, this veggie-forward dish is stir-fried to perfection with an aromatic blend of garlic and ginger. A savory hoisin-soy sauce ties everything together, while scrambled eggs add a rich, tender bite. Serve it inside soft pancakes or flour tortillas for a fun, customizable meal that’s ready in just 35 minutes. Perfect for busy weeknights or plant-based dining, Moo Shu Vegetables offers a delicious medley of flavors and a healthier twist to the takeout classic.
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Recipe Information
Ingredients
- 3 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 4 cups Green cabbage, thinly sliced
- 1 cup Carrots, julienned
- 1 cup Shiitake mushrooms, thinly sliced
- 1 cup Bean sprouts
- 4 Scallions, sliced
- 2 Eggs, lightly beaten
- 8 Pancakes (or flour tortillas)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a small mixing bowl, whisk together the hoisin sauce, soy sauce, sesame oil, and cornstarch. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the sliced green cabbage, julienned carrots, and shiitake mushrooms to the skillet. Stir-fry for about 5 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of vegetable oil. Pour in the beaten eggs and scramble until fully cooked.
Mix the scrambled eggs into the vegetables and add the bean sprouts and sliced scallions. Stir-fry for another 2-3 minutes.
Season the mixture with salt and black pepper, then pour in the prepared sauce. Stir everything together, ensuring the vegetables are evenly coated, and cook for an additional 1-2 minutes.
Warm the pancakes (or flour tortillas) in a dry skillet or in the microwave until soft and pliable.
To serve, spoon a portion of the Moo Shu vegetable mixture onto a pancake, roll it up, and enjoy!
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 23.6 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 7045 mg | 306% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 88.6 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1747 mg | 134% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
