This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon 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 vegetables, bean sprouts, half the sliced scallions, 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.


Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

172 calories; protein 10.9g 22% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.8g 15% DV; sugars 7.1g; fat 8.7g 13% DV; saturated fat 2.1g 11% DV; cholesterol 186.2mg 62% DV; vitamin a iu 505.9IU 10% DV; vitamin c 11.6mg 19% DV; folate 71.6mcg 18% DV; calcium 57.1mg 6% DV; iron 1.9mg 10% DV; magnesium 25.5mg 9% DV; potassium 235.5mg 7% DV; sodium 365.6mg 15% DV; thiamin 0.1mg 8% DV; added sugar 1g.

Reviews (51)

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51 Ratings
  • 5 star values: 12
  • 4 star values: 34
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
I love Moo Shu! It is not meant to be a spicy dish. This is very representative of what you will be served if ordering a moo shu dish in an Asian restaurant. I used a crepe (with a smear of Chinese Plum Sauce) in which to wrap the vegetables; crepes are closer to what is traditionally used as a wrapper with any moo shu dish. I think that a tortilla is too thick but would do if you can't find the premade crepes at your local grocery store. Read More
Rating: 4 stars
I loved this recipe! I made it for dinner guests tonight and they raved about it! The only changes I made were to add a pinch of crushed red pepper when sauteeing the garlic and scallions and ginger (which I grated instead of minced) and I added mushrooms thinly sliced when I took the wok off the heat (my daughter doesn't like them cooked so they warmed through perfectly but retained their bite). I otherwise left the seasonings as is and served with a packet of Ramen noodles that I cooked without the seasoning and drained. I used broccoli slaw in a bag which was shredded broccoli carrot and red cabbage. This was divine and seriously only took about eight minutes including prep! It'll be a great weeknight recipe for when I go back to work after summer break all I'd have to do is swing by the market to get the bean sprouts on my way home before making supper as I can't seem to make them last more than one day! We did add a dash of fish sauce to our individual servings and some chose to throw in a few cold shrimp onto their plates. Everyone said this was even better than what they would get going out to eat. Cannot recommend enough! Read More
Rating: 4 stars
This was an interesting type of stir fry. I used broccoli slaw for the first time and came to enjoy it. Ordinary bean sprouts were used in the version I did. This was pretty decent and really healthy as well. The texture of this particular mix gave a little crunch so it was a good replacement for noodles. Read More
Rating: 2 stars
Moo Shu Fooie I followed the recipe & the result was one note. The only way I would try it again would be to add meat which defeats my purpose of a meatless Monday dinner/recipe. If you are looking for your Chinese food fix..... keep looking! Pros: It's a nutritious home run Cons: This dish did not live up to the hype for me Read More
Rating: 5 stars
Yum! I substituted Jasmine rice for the bean sprouts but otherwise made the recipe as written. It's a family favorite! Pros: Fast Cons: None Read More
Rating: 5 stars
YUMMMMY I made this last night for dinner and my husband loved it. I made a couple of alterations...I used rainbow slaw instead of broccoli slaw egg beaters instead of eggs and Bragg's Amino Acids instead of Soy (much less sodium). We used a bit of Bragg's to spray on and then wrapped in some high fiber tortillas and it was awesome. I also served with a little bit of brown rice. My husband said it tasted lik something he'd get from our local Mongolian BBQ. It was really yummy...can't wait to make again. Pros: lots of veggies and great taste... Cons: recipe is higher in sodium (but you can substitute) Read More
Rating: 4 stars
Really good with a few modifications I made this tonight and we really enjoyed it. It was very easy to prep and cook. I used two large cloves of garlic and about a tablespoon of ginger. I also used a block of tofu (I pressed it cut it into cubes and pan fried them in a teaspoon of oil then removed to a paper towel - before cooking the eggs in the pan as the recipe indicates). I doubled the sauce because of the tofu and also because there wasn't enough to coat the veggies well. I mixed the sauce ingredients together and added them toward the end of cooking then stirred in the egg and tofu. I also added some Chinese 5 Spice and about 1/2 teaspoon of sriracha (to my sauce mixture). Pros: Quick easy tasty healthy veggies Cons: Needs more sauce more kick Read More
Rating: 4 stars
Great recipe for week days so fast and healthy! I ate it with the tortilla and extra hoisin sauce. I agree if you have the mix you can make it in 10 min... Read More
Rating: 4 stars
Excellent & authentic tasting. I agree with the moo shu purists-- you can add all sorts of ingredients and make a delicious meal...but then it's not moo shu! I think EW nailed this and I like that they stay conservative with the sauces-- you can always add more but it's hard to take away if you "over spice." Read More