Moo Shu Vegetables Recipes

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MOO SHU VEGETABLES



Moo Shu Vegetables image

Stir-fried cabbage, mushrooms, carrots and egg in a sweet and salty hoisin sauce served with Mandarin pancakes

Provided by Courtney

Categories     Main Course

Time 20m

Number Of Ingredients 11

4 cups shredded cabbage (tightly packed. I like to use a mixture of red and green cabbage)
8 cremini mushrooms (sliced)
1 large carrot (julienned)
3 green onion (chopped)
1 cup chopped snow peas
4 eggs (beaten)
1⁄4 cup hoisin sauce
3 Tablespoons seasoned rice vinegar
1 Tablespoon oyster sauce
1⁄2 Tablespoons sesame oil
16 Mandarin pancakes

Steps:

  • Prepare your vegetables and gather all your ingredients
  • Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.
  • Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.
  • Remove the eggs from the pan and slice into strips, reserving for later.
  • In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.
  • Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.
  • When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.
  • Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.
  • Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.
  • Serve with Mandarin pancakes.

Nutrition Facts : Calories 185 kcal, Carbohydrate 21 g, Protein 9 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 164 mg, Sodium 493 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

MOO-SHU VEGETABLES



Moo-Shu Vegetables image

I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty.

Provided by justcallmetoni

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 small cabbage, shredded
1 carrot, shredded
6 scallions, split in half lengthwise and cut into 1-2 inch pieces
1 cup white mushroom, sliced (look for small ones)
1 tablespoon peanut oil or 1 tablespoon canola oil, divided
1/4 cup vegetable stock or 1/4 cup water
1 teaspoon garlic, chopped
1 teaspoon ginger, minced
2 -4 tablespoons low sodium soy sauce
1/2 cup hoisin sauce
12 moo shu pancakes

Steps:

  • Warm pancakes as directed on package.
  • Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
  • Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
  • When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
  • To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

VEGETABLE MOO SHU



Vegetable Moo Shu image

Vegetable Moo Shu is healthy and vegan, but it's also just plain delicious. But anyone will enjoy this Vegetable Moo Shu, not just vegans and vegetarians

Provided by Bill

Categories     Vegetables

Time 40m

Number Of Ingredients 15

1 tablespoon light soy sauce
½ teaspoon sesame oil
1 tablespoon hoisin sauce ((plus extra for serving))
¼ teaspoon ground white pepper
¼ teaspoon salt
3 ½ tablespoons vegetable oil ((divided))
1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
4 ounces spiced tofu ((julienned))
1½ cups celery ((julienned))
1 red bell pepper ((thinly sliced))
6 fresh Shiitake mushrooms ((thinly sliced))
2 cloves garlic ((minced))
1 leek ((julienned, about 3 cups))
1 tablespoon Shaoxing wine
Mandarin pancakes

Steps:

  • Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
  • Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
  • Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
  • 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.
  • Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
  • Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 356 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

MOO SHU CHICKEN



Moo Shu Chicken image

There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 14

6 tablespoons cold water, divided
3 teaspoons sesame oil, divided
2 teaspoons cornstarch
1 pound chicken breast tenderloins, cut into thin strips
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 teaspoons soy sauce
2 teaspoons vegetable oil, divided
2 eggs, beaten
3 cups shredded cabbage or coleslaw mix
1 (4 ounce) can sliced shiitake mushrooms, drained
2 cloves garlic, minced
1 tablespoon sherry
3 green onions, chopped

Steps:

  • Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
  • Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
  • Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
  • Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
  • Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
  • Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g

MOO SHU VEGETABLES WITH CHINESE PANCAKES



Moo Shu Vegetables with Chinese Pancakes image

Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.

Provided by Dancer

Categories     Soy/Tofu

Time 36m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup mushroom, thinly sliced
1/2 cup mung bean sprouts
4 ounces reduced-fat firm tofu, crumbled
2 teaspoons fresh ginger, peeled,grated
1 clove garlic, minced
1 tablespoon soy sauce or 1 tablespoon hoisin sauce
6 frozen Chinese pancakes or 6 wheat crepes (thawed)

Steps:

  • Preheat the oven to 325 F degrees.
  • Wrap pancakes in foil and place in oven to warm, about 8 minutes.
  • Heat sesame oil in a wok or large skillet until very hot.
  • Add green onions, bok choy, red bell pepper, carrots and mushrooms.
  • Stir-fry vegetables 3 to 4 minutes until crisp tender.
  • Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
  • Stir in tamari and extra hoisin sauce.
  • To eat, drizzle a spoonful of hoisin sauce across center of pancake.
  • Top with generous helping of vegetables and roll up burrito style.

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Calories 171 per serving
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