Moo Shu Vegetables

49 Reviews
From: EatingWell Magazine September/October 2008

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.

Ingredients 4 servings

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  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, minced
  • 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce, (see Shopping Tip)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: about 1 1/4 cups
  • Per serving: 172 calories; 9 g fat(2 g sat); 4 g fiber; 15 g carbohydrates; 11 g protein; 72 mcg folate; 186 mg cholesterol; 7 g sugars; 1 g added sugars; 506 IU vitamin A; 12 mg vitamin C; 57 mg calcium; 2 mg iron; 366 mg sodium; 235 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 1 medium fat meat, 1 fat

Reviews 49

September 28, 2014
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By: Ann Marie Natal
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.
July 15, 2014
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By: ginakonz
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
February 19, 2014
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By: EatingWell User
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!
May 05, 2013
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By: EatingWell User
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
March 08, 2013
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By: EatingWell User
Really Delicious I added shrimp and a little tofu to this recipe for some protein. So yummy! Pros: Healthy, Fast
March 01, 2013
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By: EatingWell User
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
February 16, 2013
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By: jcmoore
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.
January 24, 2013
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By: EatingWell User
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
January 04, 2013
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By: y.paralaventa
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!