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.
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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 |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 35.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2614 mg | 114% | |
| Total Carbohydrate | 254.5 g | 93% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 33.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2526 mg | 54% | |
*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.
