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. Source: EatingWell Magazine, September/October 2008

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; 8.7 g total fat; 2.1 g saturated fat; 186 mg cholesterol; 366 mg sodium. 235 mg potassium; 14.6 g carbohydrates; 3.8 g fiber; 7 g sugar; 10.9 g protein; 506 IU vitamin a iu; 12 mg vitamin c; 72 mcg folate; 57 mg calcium; 2 mg iron; 26 mg magnesium; 1 g added sugar;

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: 5 stars
07/22/2017
Followed recipe and added grilled chicken. Will be making this at least once a week. Read More
Rating: 3 stars
03/19/2017
This recipe is easy and nutritious. However not very flavorful. If I make it again I will add either some Srirachia or Sambal Oelek chili paste. It may also be good to add some baked tofu for more protein. Read More
Rating: 4 stars
09/28/2014
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
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Rating: 2 stars
07/15/2014
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
02/20/2014
Made exactly as written with the exception of the addition of sliced mushrooms. Served in thin flour tortillas with extra hoisin and scallions. Restaurant quality and so healthy! Read More
Rating: 4 stars
05/05/2013
Delicious Moo Shu I have made this several times. I LOVE it. I always end up adding a little more hoisin than it calls for (the amount the recipe calls for doesn't quite cut it). I like to add shredded rotisserie chicken and serve it on lettuce cups. Pros: Healthy Easy Cons: Not enough sauce Read More
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Rating: 4 stars
03/08/2013
Really Delicious I added shrimp and a little tofu to this recipe for some protein. So yummy! Pros: Healthy Fast Read More
Rating: 4 stars
03/01/2013
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
02/16/2013
one of my favorite eating well recipes! i found this recipe last year and make it almost every week. i'm an empty nester and this is a perfect meal to make ahead. i'll have it for a quick dinner or pack it for lunch. sometimes i'll add grilled chicken breast. when my kids are home from college we wrapped it up in whole wheat tortillas and they loved it. now they ask for chinese burritos when they're home. Pros: simple easy healthy and quick! Cons: i never make enough of it. Read More
Rating: 5 stars
01/24/2013
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: 4 stars
01/04/2013
Family Favorite! This fast healthy dish is a family favorite. Even our 6 year old scarfs it up. We eat this at least once a week. It is very fast and easy to make (we usually chop cabbage and grate carrots for our veggie combo but a bagged cabbage mix would speed up prep-time immensely.) And leftovers (which we rarely have) are great on potatoes or on in a turkey wrap. YUM! Pros: fast healthy meat free Cons: none! Read More
Rating: 5 stars
11/29/2012
Peanut butter This was fantastic. Ramp up the garlic and ginger just a bit (four cloves T of ginger) and add one big dollop of peanut butter to knock it up 10 notches. Pros: Tasty healthy easy Read More
Rating: 4 stars
11/29/2012
Great! We really enjoyed this dish. Short prep and nice to be able to use the packaged broccoli slaw. Will use egg whites only next time. Thanks for this good new dinner. Pros: Easy fresh veggies Read More
Rating: 4 stars
09/24/2012
Move over Chinese takeout there's a new chef in town! This recipe is pretty good but as it's a healthy recipe I had to double up on the sesame oil ground ginger minced garlic reduced-salt soy sauce sushi vinegar (we didn't have rice vinegar in the house) and hoisin sauce (NOM! Hoi..sin..Sauce...Nom...) to get the normal flavor from it. We also added canned mushrooms as well. Next time I'll try fresh mushrooms and get rice vinegar to see if that makes any sort of difference. A few more shots and I'll have this down pat! _ Pros: Easy to make and the ingredients were easy to find Cons: Dish lacked in flavor as written (double condiments/sauces to remedy this) Read More
Rating: 4 stars
08/19/2012
Way better than take-out! We liked this recipe way more than the take-out from our local Chinese place because it was a lot less salty and messy but still flavorful. It was also insanely quick to whip up. Spreading hoisin sauce on the tortillas before wrapping up is a must to get tons of flavor. I also added some shrimp for protein and skipped the sprouts because my grocery store didn't have any. Pros: Loads of Veggies Filling Quick Read More
Rating: 2 stars
07/30/2012
It was a pretty dish but lacked in flavor (and I even added some extra soy sauce garlic and ginger). Not sure what I would do differently the next time around to improve - hubby added some parmesan cheese and said that helped. Read More
Rating: 5 stars
01/11/2012
Yummy! My husband and I love this recipe! It's a must-have at our house! We put chicken in ours (my husband's a big carnivore!) use broccoli slaw and serve it with warm tortillas. The first time I made it we didn't have any hoisin sauce in the house and I think I may have liked it a little better without the hoisin. My husband likes to add teriyaki sauce to it too just to kick up the flavor some more. I love the amount of veggies in this and that it fills you up without making you feel weighed down! Pros: Easy and fast to make delicious Read More
Rating: 4 stars
10/31/2011
No way does this dish take 20 minutes... I'd say 10 minutes tops. Read More
Rating: 4 stars
10/30/2011
This dish tastes awesome and it really is quick! The only things I did differently was adding 4 egg whites 1 yolk and double the soy sauce and hoisin... and add some shirmp... oh and I had it over rice and my husband had soba noodles! Really it is great:) Read More
Rating: 4 stars
10/30/2011
What can be substituted for the soy? Can't use due to health condition. Read More
Rating: 4 stars
10/30/2011
My husband and I love this recipe! If you don't have the exact vegetable mix on hand called for in the recipe any frozen stir fry mixed veggies works well too. Read More
Rating: 4 stars
10/30/2011
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
10/30/2011
This is very easy. I just added some fish sauce and a little more soy sauce at the end along with some sesame seed salt. Would do it again. Read More
Rating: 4 stars
10/30/2011
Sounds like a great vegetarian version of my favorite moo shoo pork. Only thing I would add is a little lime juice to the hoison sauce. Traditional moo shoo is served with "plum sauce" or hoisin sauce mixed with lime juice. As to the soy question I'd say it depends on what flavor you want. Taste it while you're cooking. You might want a little salt or maybe even a little of the hoisin sauce early. Taste it while you cook and experiment. That's my philosophy. Read More
Rating: 4 stars
10/30/2011
This was a great dish! My husband added some hoisin sauce but I enjoyed as is. I had some shrimp left over from the party so I added to the dish in the end. It was delicious! Read More
Rating: 4 stars
10/30/2011
I love this recipe. It's so easy quick and tasty. I add an extra tablespoon of hoisin and let the veggies cook uncovered to retain their crunch. Great with some spicy stir-fried tofu. Read More
Rating: 4 stars
10/30/2011
I really did not like this dish. Even with all of the sauces and veggies it still tasted bland. I don't know what I could've done differently as I followed the directions to the tee! I will not be making this again. Read More
Rating: 4 stars
10/30/2011
Very authentic tasting and so healthy. I rarely save the recipes for dishes I make off the internet but this was a keeper. My husband loved it as well. His actual comment was: "You nailed this one." Read More
Rating: 4 stars
10/30/2011
These were great. My whole family enjoyed them. The only issue that we had it had a little too much soy sauce. Read More
Rating: 4 stars
10/30/2011
I'll be honest with you when i first read the recipe i didn't think it was going to be that great but boy was i wrong. I did change a few things: 1) Served each serving over 1 cup of brown rice 2) Added 1-2 tablespoons of Chile & Garlic Paste (yes i love it hot) 3) Added fresh cilantro at the end to the top of each dish. 4) Added 10z/28G of walnuts i chopped up to the top of each dish. After i was done it tasted like Thai food i get around my area (mmm i love thai). If you want it to even taste more like thai then you could substitute the fish sauce for the soy sauce. I will be making this again soon:) Read More
Rating: 4 stars
10/30/2011
I was surprised at how much I enjoyed this dish. It was super easy and fast. And I wasn't left with a heaping pile of dirty pots and pans to wash! The only shredded mixed vegetables I could find were a coleslaw mix - carrots and cabbage - which I supplemented with some snow peas. I think next time I'll throw a few more things into the mix - this is the sort of dish that can accommodate pretty much whatever you've got on hand. Read More
Rating: 4 stars
10/30/2011
We decided to give this recipe a try not because it sounded very good but because it sounded quick and included lots of veggies. I expected something ok that would give us some nutrition without much time. And that's about what you get if you make it as is. However I'd still recommend this because I think it gives you a good starting point. Use the recipe to help you get the technique right and even to get an idea of how many veggies to use. Like others have said this recipe can take just about any veggie you can shred. Make sure there is something crispy in it though (cabbage brocolli slaw etc) as it adds to the overall texture. We found the sauce a tad boring so I added fish sauce and Sriracha. I even had some leftover Pad Thai sauce that I added to it for a little extra complexity. After adjusting the sauce to our tastes this has become one of our favorite recipes. It's a great way to get tons of veggies in. Read More
Rating: 4 stars
10/30/2011
YUM! Read More
Rating: 4 stars
10/30/2011
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
10/30/2011
This recipe was excellent. I added Japanese noodles and skipped the crepes. I also used a asian veggie mix. We ate it with white rice and chop sticks. Sooooo good. Will make it again for sure. Read More
Rating: 4 stars
10/30/2011
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
10/30/2011
easy delicious and low calorie!!! if you want to splurge....wrap it up in a flour tortilla!!! Read More
Rating: 4 stars
10/29/2011
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
Rating: 4 stars
10/29/2011
I liked the crunch of the veggies but it was too plain for me. Read More
Rating: 4 stars
10/29/2011
This sounds yummy! I'm going to try this using several suggestions in the comments. Thanks! Read More
Rating: 5 stars
10/29/2011
Tasty! One hint.... This recipe is really easy to alter to your tastes. The main things to keep are the "sauce" type ingredients and the cabbage. One hint: Hoisin can have a lot of sugar in it but for some reason the Whole Foods brand hoisin does not. It still has a great authentic flavor but much less sugar. I am talking like 10-15grams less per serving. Pros: Quick and Easy Cons: none that I find Read More
Rating: 5 stars
10/29/2011
Super Yummy We loved this the night we fixed it. I also found it was even better the next day! Pros: great for leftovers Read More
Rating: 1 stars
10/29/2011
Plain My fiance and I tried this. The picture looks delicious. But we decided it was just too plain without any flavor. In our opinion not a keeper. Read More
Rating: 5 stars
10/29/2011
Moo Shu on target! Truly outstanding recipe! Why didn't I think of this? This comes close to the mark without hours of prepping. I do like to spread out a teaspoon of hoisin on a tortilla rather than add to veggies it keeps them crisper. Fantastic way for a veggie meal! Pros: perfect way for veggie loading Cons: I do miss the true moo shu pancake Read More
Rating: 4 stars
10/29/2011
Quick and easy This was quick easy and good. I served this with tortillas. It wasn't super flavorful but adding a little extra hoisin sauce to it before wrapping it up in the tortilla adds the perfect flavor boost. Pros: Quick easy Read More
Rating: 5 stars
10/29/2011
Yummy and Super Easy! I made a few adjustments. I just used egg whites. When I ran to the store to get the ingredients for this they had run out of bean sprouts so I threw in a package of tofu. Added one more teaspoon of garlic and ginger just to help out the tofu. Also threw in some chinese chilli sauce at the end as I like a bit of kick. Served it over chow mien noodles. Fantastic!:) Pros: Took no time to make Read More
Rating: 5 stars
10/29/2011
simple yet delicious! I increased the ginger and added mushroom onions and leeks...I'm going to see how it freezes... Pros: fast lots of veggies delicious! Cons: salt content Read More
Rating: 5 stars
10/29/2011
Flavorful but healthier than takeout! I enjoyed the flavor of this dish. It is delicious but still healthier than takeout from a Chinese food restaurant. It is a bit high in sodium but most American Chinese food is. I had to make a few adjustments based on what I had on hand- I skipped the sprouts used powdered ginger instead of fresh (and used several teaspoons for extra flavor) and used chives in the place of scallions. Might sound like a lot of replacements but it worked out perfectly and I'd make it this way again. I ate it on a whole wheat wrap instead of a tortilla which held the ingredients well and adds a bit more fiber just due to being larger. No matter if you make it according to the instructions or you tweak it based on what you have available you will enjoy this dish! Pros: Veggies galore quick to prepare Cons: Lots of sodium Read More
Rating: 5 stars
10/29/2011
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
10/29/2011
Quick and good I followed the recipe exactly and served w/ warm tortillas. My husband and I enjoyed it but next time will add more fresh veggies (red pepper mushrooms) and add some chili garlic sauce or sriracha for some kick. Pros: easy Cons: needs a bit more flavor Read More
Rating: 3 stars
10/29/2011
Okay recipe Made this recipe today and was disappointed after reading all the positive reviews. I followed some reviewers suggestions and added mushrooms fish sauce etc. but it still lacked flavor. My local Chinese restaurant makes a fabulous moo shu and I'll stick with them unless I can find a better recipe. Pros: Very healthy Cons: Lacked flavor Read More