Moo Shu Vegetable
User Reviews
5.0
126 reviews
Excellent
Moo Shu Vegetable
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I love vegetable moo shu. Since I was a kid, it's always been one of my favorite Chinese take-out dishes - it's light and tasty, but more importantly, you get to roll things up in pancakes, which, when you're a kid, is just so much better than chopsticks. Even better is that it's ready to go in just 20 minutes!
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Ingredients
- 1 Tablespoon of neutral (canola, vegetable, grapeseed, etc.) oil
- 1 teaspoon of minced ginger
- 2 scallions, 1 minced and 1 cut on the diagonal into ½' pieces
- 1 garlic clove minced
- ½ onion thinly sliced
- 2 carrots peeled and cut into thin matchsticks
- ¼ head of green cabbage thinly sliced or shredded
- 3 ounces of mushrooms thinly sliced
- 3 Tablespoons of soy sauce
- 1 teaspoon of water
- 1 teaspoon of hoisin sauce
- ¼ teaspoon of salt
- 1 teaspoon of cornstarch mixed with 1 teaspoon water
- Mandarin Pancakes or tortillas
- hoisin sauce (and sriracha, if you're so inclined) for serving
Instructions
- Make sure you have everything ready to go - prepped, measured, chopped, and in small bowls by the stove - before you do anything. I can't stress this enough. Once you start cooking, everything happens really quickly, so there's no time to chop something else while things are on the stove. Just saying. Put your ginger, garlic, and minced scallion in one small bowl, onion in another, carrots in yet another, and cabbage and mushrooms in a slightly larger bowl. Whisk together the soy sauce, sake, hoisin, and salt. Stir the cornstarch and water together. Get it all in an accessible place by the stove. Okay. Here we go.
- Put a nonstick skillet (or wok) on the stove, turn the heat up to high, and add the oil to the pan. When the oil's hot, add the ginger, minced scallion, and garlic to the pan, and stir-fry until fragrant, around 15 seconds. Add the onion, stir-fry for 30 seconds or so, then add the carrots, and cook, tossing and stirring, for another 30 seconds. Add the cabbage and mushrooms, then dump the soy sauce mixture over everything, and stir-fry until the cabbage begins to wilt and the mushrooms start to brown, around 1 minute. Give the corn starch and water a quick stir to reincorporate, then add that to the pan, and quickly stir it in. Cook for another 30 seconds to a minute, still stirring, until the cabbage and mushrooms are both cooked through and greatly reduced in bulk. Remove from the heat, and stir in the cut scallion.
- To serve, take a mandarin pancake (or tortilla), and smear a line of hoisin (and sriracha, if you want some heat) across the bottom. Spoon in some moo shu, and roll the thing up like a tiny burrito - fold the sides in over the filling, then roll it all up from the bottom. Or you can eat it like a taco (which is what I usually end up doing after my rolls fall apart). Or you can serve it over rice, but that kind of defeats the whole purpose of the moo shu experience.
Equipments used:
Notes
- Prep everything prior to cooking. The whole dish cooks in five minutes so you won’t have time while things cook to get anything ready.
- Swap out the veggies to use what you have on hand! Cabbage and mushrooms are generally considered classic ingredients in moo shu though!
- Serve up your vegetable moo shu with mandarin pancakes for a fun and more authentic experience.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
2mg
(1%)
Sodium
2199mg
(92%)
Potassium
593mg
(17%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
10452IU
(209%)
Vitamin C
51mg
(57%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 2199mg | 92% |
| Potassium | 593mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 10452IU | 209% |
| Vitamin C | 51mg | 57% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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