Moo Shu Vegetables

So you guys know I have been on a kick of recreating my old favorite meaty Asian dishes with vegetables. We’ve had Cauliflower Coconut Masala and Asian Orange Cauliflower… and now, one without cauliflower! I bet you didn’t think I had it in me. But yes, today we have a vegetarian version of the Chinese takeout classic: Moo Shu Vegetables!

I have fond childhood memories of moo shu pork. Whenever my parents ordered Chinese food, we’d beg them for moo shu, but not because we liked the filling – we LOVED the pancakes. (Anyone else?!) I definitely remember rolling up the pancakes and eating them plain – no filling required. My parents would complain that we needed to save some pancakes to actually eat with the filling. {Scoff} Adults.

So naturally when recreating them, I went the opposite direction. Not only am I now all about the moo shu filling, but I stuffed it in flour tortillas out of pure laziness.

Oops.

Don’t tell.

Or actually, we’ll just blame it on those dang kids who ate all the pancakes.

Turns out? In my adult life, moo shu vegetables are pretty darn delicious, no matter how you serve them.

What I’m not showing you is the night we at these with corn tortillas when I discovered we were out of flour tortillas. Asian fusion, anyone?

The filling is a savory mix of mushrooms, cabbage, carrots and eggs, stir-fried with sesame oil, ginger, and garlic. Oh, and don’t forget the soy sauce and rice vinegar! But what really takes these pancakes over the top is the dollop of hoisin sauce between the pancakes and the filling. It is deliciously sweet and salty, and will take you right back to that takeout box of moo shu pork from your childhood.

Whether you spring for the moo shu pancakes (you can find them in the frozen section of Asian grocery stores!) or just opt for flour tortillas, these are a quick and easy way to healthy up an old takeout favorite. Want to go one step further? You can go lettuce wrap taco style and use lettuce leaves instead of pancakes. A great way of keeping these fresh and light!

So ditch the greasy takeout and take things into your own hands with these moo shu vegetables. The takeout place never gives you enough tortillas pancakes anyway.

5.0 from 2 reviews

Moo Shu Vegetables

 

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Hands-on time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: Erica

Yields: 4 servings

Ingredients

• 1.5 Tbsp toasted sesame oil, divided
• 3 eggs, lightly beaten
• 8 oz white mushrooms, sliced
• 2 Tbsp minced fresh ginger
• 3 cloves garlic, minced
• 1/2 large head of red cabbage, thinly sliced
• 2 carrots, grated
• 3 Tbsp soy sauce or Bragg's liquid aminos
• 1 Tbsp rice vinegar
• 6 green onions, sliced
• moo shu pancakes for serving (or flour tortillas in a pinch!)
• hoisin sauce for serving

Instructions

1. Heat 1/2 Tbsp of the sesame oil in a large pan over medium-high heat. Add eggs and cook, stirring to break them up. Scrape eggs into a bowl and wipe pan clean.
2. Add another 1/2 Tbsp sesame oil to the pan. Stir-fry mushrooms until browned.
3. Add remaining 1/2 Tbsp sesame oil to the mushrooms. Add ginger and garlic and stir-fry until fragrant, about 30 seconds.
4. Add cabbage and carrots and stir-fry another 1-2 minutes. Stir in soy sauce and rice vinegar and continue stir-frying until vegetables are tender. Add green onions and cooked eggs and remove from heat.
5. To serve, spread a spoonful of hoisin sauce on a pancake (or tortilla). Top with vegetables. Enjoy!

3.2.2265