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.
"This sounds yummy! I'm going to try this, using several suggestions in the comments. Thanks!
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.
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!