Vegetable Moo Shu
I looooooove Chinese food - I'll admit it's mostly Americanized versions of Chinese dishes that I grew up with, but moo shu is one of my all-time favorite dishes. The papery pancakes, the sweet plum sauce and the gingery veggies - such a great combination of flavors. But take-out can be expensive, and salty, and oily - not an everyday indulgence. Making your own Chinese take-out is the ideal solution - you can enjoy the great flavors you love but still keep the food nutritious and healthy. I'm not saying to throw away your Chinese take-out menu, but if you want to enjoy similar flavors more often and in a healthier way, I think you'll love quick and easy moo shu vegetables from Eating Well. Feel free to add shredded chicken or shrimp - this recipe is great for a last-minute weeknight meal, so go ahead and add leftover meat if you need to use it up.
I use regular flour tortillas for this dish, but next time I'll be trying these homemade moo shu wrappers from Branny Boils Over.
Vegetable Moo Shu
- 3 tsp toasted sesame oil, divided
- 4 large eggs, lightly beaten
- 2 tsp minced fresh ginger
- 2 cloves garlic, minced
- 1/2 of a medium-sized Savoy or Napa cabbage, shredded OR 1 (12 ounce) bag shredded mixed vegetables like cole slaw mix, broccoli slaw, or rainbow salad
- 2 cups mung bean sprouts
- 1 bunch scallions, sliced, divided
- 1 cup shiitake mushrooms, cut into strips
- 1 carrot, grated
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp Hoisin sauce, plus more for passing at the table
- Heat 1 tsp 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 cabbage or mixed veggies, bean sprouts, half the sliced scallions, carrot, mushrooms, 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. Serve with flour tortillas or moo shu wrappers, passing extra hoisin sauce at the table.