MOO SHU VEGETABLES
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
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
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
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 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
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
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
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
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
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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- 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.
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4.2/5 (32)Total Time 20 minsCategory Healthy Chinese Vegetable RecipesCalories 172 per serving
- 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.
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