Moo Shu Vegetable
User Reviews
5
Moo Shu Vegetable
Description
This Moo Shu Vegetable recipe focuses on fresh, thinly sliced vegetables—cabbage, mushrooms, carrots, scallions, garlic, and ginger—tossed in a hot skillet or wok. The sauce combines soy sauce, hoisin, and water, thickened with a cornstarch slurry. Stir-frying on high heat keeps the vegetables crisp-tender and aromatic, while the sauce lightly coats each piece to meld the savory and slightly sweet notes.
Once cooked, the vegetable mixture is served with mandarin pancakes or tortillas, allowing each bite to be wrapped and complemented by hoisin sauce and optionally sriracha for added heat. The fast cooking time preserves the vibrant colors and fresh flavors of the produce.
Preparation is key, requiring all ingredients measured, chopped, and ready before cooking since the process proceeds swiftly. The recipe encourages flexibility with vegetables, though cabbage and mushrooms remain signature ingredients of Moo Shu.
Ingredients
- 1 Tablespoon canola oil neutral oil (vegetable, grapeseed, etc
- 1 teaspoon ginger minced
- 2 scallion 1 minced and 1 cut on the diagonal into ½' pieces
- 1 garlic minced, clove
- ½ onion thinly sliced
- 2 carrot peeled and cut into thin matchsticks
- ¼ head green cabbage thinly sliced or shredded
- 3 ounces mushroom thinly sliced
- 3 Tablespoons soy sauce
- 1 teaspoon of water
- 1 teaspoon hoisin sauce
- ¼ teaspoon salt
- 1 teaspoon corn starch mixed with 1 teaspoon water
- Mandarin pancakes or tortillas
- hoisin sauce for serving, and sriracha, if you're so inclined
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.
Notes
- Prepare and have all ingredients chopped and measured before cooking, as the stir-fry moves quickly.
- Cabbage and mushrooms are traditional veggies in Moo Shu, but you can substitute with what you have on hand.
- Serve with mandarin pancakes and hoisin sauce for a traditional and enjoyable wrap experience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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