Vegetarian Moo Shu Stir Fry Recipes

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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

VEGETARIAN MOO SHU STIR FRY



VEGETARIAN MOO SHU STIR FRY image

Categories     Vegetable     Stir-Fry     Vegetarian

Yield 4 servings

Number Of Ingredients 13

3 Tsp. Sesame Oil
2 TB Olive Oil
12 oz shredded veggies (1 small bag from the produce section)
1 small Bok choy - chopped
6 - 8 scallions cut on 1" diagonal
1" piece ginger root - chopped
4 cloves garlic - chopped
2 TB soy sauce
1 1/2 TB rice vinegar
2 TB hoisin sauce or more to taste
3 cups cooked brown rice or chinese pancake
chopped cilantro (optional)
chopped peanuts (optional)

Steps:

  • In fry pan or wok add 1 TB olive oil and 2 tsp of sesame oil to pan over medium high heat. Add ginger and garlic. stir fry 1 minute. Add scallions and stir fry 1 more minute. Add all shredded veggies - stir fry 2 minutes. Add hoisin and vinegar and cook stirring 3 minutes or until veggies are tender crisp. Add 1 tsp of sesame oil if desired. Serve over brown rice or in chinese pancakes top with cilantro, peanuts and soy or hoisin if desired.

MOO SHU PORK STIR-FRY



Moo Shu Pork Stir-Fry image

This is a delicious moo shu pork recipe that I adapted to meet our family's tastes. Cutting the ingredients into small pieces makes for a very quick stir-fry. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/2 cup hoisin sauce
2 teaspoons plus 2 tablespoons reduced-sodium soy sauce, divided
2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
4 teaspoons cornstarch, divided
1 pork tenderloin (3/4 pound), cut into thin strips
1/2 cup chicken broth
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons plus 1 tablespoon canola oil, divided
2 eggs, lightly beaten
1-3/4 cups sliced fresh mushrooms
1 small carrot, shredded
2 cups bean sprouts
1 can (5 ounces) bamboo shoots
2 green onions, cut into 1-1/2 inch pieces
1 teaspoon minced fresh gingerroot
Hot cooked rice

Steps:

  • In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2 teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat; toss to coat. Marinate at room temperature 20 minutes., In a small bowl, mix broth, sesame oil, sugar and remaining soy sauce, sherry and cornstarch until smooth., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Pour in eggs. Mixture should set immediately. Swirl pan to move uncooked portions toward the outside. When eggs are set and no liquid remains, roll up egg. Slide onto cutting surface; cut crosswise into 1/4-in. slices., In same skillet, heat remaining oil over medium-high heat. Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots and onions; cook 2-3 minutes longer or until vegetables are crisp-tender. Add ginger; cook 1 minute longer. Remove from pan., Add pork to skillet; stir fry 3-4 minutes until cooked through. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return vegetables and eggs to pan; heat through. Serve with rice.

Nutrition Facts :

MOO SHU VEGETABLE STIR FRY



Moo Shu Vegetable Stir Fry image

A quick and easy classic Chinese stir fry, omitting the pork it is traditionally served with to make it a vegetarian-friendly meal. Enjoy!

Provided by Michael Nicely

Categories     Stir-Fries

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon toasted sesame oil, divided
4 eggs, lightly beaten
2 cloves garlic, minced
2 teaspoons ground ginger
1 (14 ounce) can bean sprouts, drained
1 (12 ounce) package broccoli slaw
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
  • Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
  • Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 12.6 g, Cholesterol 186.2 mg, Fat 9.1 g, Fiber 4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 497.9 mg, Sugar 5 g

EASY MOO SHU PORK STIR-FRY



Easy Moo Shu Pork Stir-Fry image

Moo shu is a sweet and savory stir-fry typically made with pork and thinly sliced cabbage and vegetables. At the table, the mixture is then tucked into thin and chewy pancake wrappers. To make this at home (and make it weeknight-friendly), use storebought flour tortillas and pre-shredded coleslaw mix to save on time and prep work.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 11

1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices, then cut crosswise into 1 1/2-inch pieces
1/4 cup reduced-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon hoisin sauce, plus more for serving
1/4 cup vegetable oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 bunch scallions, cut into 2-inch pieces
8 ounces shiitake-mushroom caps, thinly sliced
1 bag (12 ounces) coleslaw
8 flour tortillas, warmed

Steps:

  • In a bowl, toss pork with 2 tablespoons soy sauce; let stand 10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.
  • Heat a large cast-iron or nonstick skillet over medium-high. Swirl in 1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork.
  • Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes.
  • Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

MOO SHU VEGETABLE STIR FRY



Moo Shu Vegetable Stir Fry image

A quick and easy classic Chinese stir fry, omitting the pork it is traditionally served with to make it a vegetarian-friendly meal. Enjoy!

Provided by Michael Nicely

Categories     Stir-Fries

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon toasted sesame oil, divided
4 eggs, lightly beaten
2 cloves garlic, minced
2 teaspoons ground ginger
1 (14 ounce) can bean sprouts, drained
1 (12 ounce) package broccoli slaw
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

Steps:

  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
  • Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
  • Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 12.6 g, Cholesterol 186.2 mg, Fat 9.1 g, Fiber 4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 497.9 mg, Sugar 5 g

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