Moo Shu Vegetables with Chinese Pancakes
Treat your taste buds to the vibrant flavors of Moo Shu Vegetables with Chinese Pancakes—a delightful vegetarian twist on a classic Chinese dish that's as fun to eat as it is to make! This recipe features an irresistible medley of tender-crisp vegetables like cabbage, shiitake mushrooms, and snow peas stir-fried with aromatic ginger and garlic in a savory soy-hoisin sauce. The dish is served with homemade Chinese pancakes, crafted from scratch for a soft, flaky texture that's perfect for wrapping the flavorful filling. In just under an hour, you can enjoy a satisfying, wholesome meal that combines fresh ingredients, simple cooking techniques, and authentic Asian-inspired flavors. Perfect for weeknight dinners or a festive gathering, these moo shu wraps are a crowd-pleasing favorite that will transport you straight to the heart of Chinese cuisine.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Boiling water
- 3 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 cups Cabbage, thinly sliced
- 1 large Carrot, julienned
- 1 cup Shiitake mushrooms, sliced
- 0.5 cup Bamboo shoots, julienned
- 0.5 cup Snow peas, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 tablespoons Soy sauce
- 3 tablespoons Hoisin sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, thinly sliced
Instructions
In a large bowl, combine the all-purpose flour with the boiling water. Mix until a dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes.
Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly. Brush the top of one piece with sesame oil and stack another piece on top. Roll the stacked pieces into a thin circle, about 6-7 inches wide. Repeat with the remaining dough, creating 6 pairs total.
Heat a nonstick skillet over medium heat. Cook each rolled pancake stack for 1-2 minutes on each side until light brown spots appear. Carefully peel the two pancakes apart while warm. Cover with a clean towel to keep warm.
In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch, and water. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.
Add cabbage, carrots, mushrooms, bamboo shoots, and snow peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender but still crisp.
Pour the sauce mixture over the vegetables. Stir well to coat and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and stir in sliced green onions.
Serve the Moo Shu vegetables hot with the prepared Chinese pancakes. Spread a small amount of hoisin sauce on a pancake, add a scoop of vegetables, and roll it up to enjoy.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 538 mg | 11% | |
*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.
