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Photo:Crystal Hughes
Crystal Hughes
Active Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, about 1 1/ cups eachJump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, about 1 1/ cups each
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 1 1/ cups each
Yield:
4 servings, about 1 1/ cups each
Jump to Nutrition Facts
Jump to recipe
What Are Moo Shu-Style Vegetables?
Moo shu is an American-Chinese stir-fry that features chopped or thinly sliced vegetables, egg and sometimes a protein such as chicken, shrimp or pork. It’s typically flavored with a hoisin-based sauce and served on a simple, flat pancake similar to a flour tortilla. In our version, we stick to just veggies and opt for pre-shredded mixed vegetables to cut down on prep time.
How to Make Moo Shu-Style Vegetables
How Do You Make Chinese-Style Pancakes?
They’re easy! To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. If you don’t have time to make pancakes, use flour tortillas in their place.
Are Moo Shu-Style Vegetables Gluten-Free?
They can be. People with celiac disease or gluten sensitivity should use hoisin sauce that is labeled “gluten-free.” Soy sauce may contain wheat or other gluten-containing sweeteners and flavors, so if you are avoiding gluten, use reduced-sodium tamari in place of soy sauce.
Cook Mode(Keep screen awake)Ingredients3teaspoonstoasted sesame oil, divided4large eggs, lightly beaten2teaspoonsminced fresh ginger2clovesgarlic, minced1 (12 ounce) bag shredded mixed vegetables, such as rainbow salad or broccoli slaw2cupsmung bean sprouts1 bunch scallions, sliced, divided1tablespoonreduced-sodium soy sauce1tablespoonrice vinegar2 tablespoons hoisin sauce (see Tip)
Cook Mode(Keep screen awake)
Ingredients
3teaspoonstoasted sesame oil, divided
4large eggs, lightly beaten
2teaspoonsminced fresh ginger
2clovesgarlic, minced
1 (12 ounce) bag shredded mixed vegetables, such as rainbow salad or broccoli slaw
2cupsmung bean sprouts
1 bunch scallions, sliced, divided
1tablespoonreduced-sodium soy sauce
1tablespoonrice vinegar
2 tablespoons hoisin sauce (see Tip)
DirectionsHeat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.Crystal HughesWipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.Crystal HughesTipHoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.Originally appeared: EatingWell Magazine, September/October 2008; updated April 2023
Directions
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.Crystal HughesWipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.Crystal HughesTipHoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Tip
Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Originally appeared: EatingWell Magazine, September/October 2008; updated April 2023
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Nutrition Facts(per serving)172Calories9gFat15gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
