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Moo Shu Vegetables

September/October 2008

Your rating: None Average: 3.9 (316 votes)

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.



READER'S COMMENT:
"This sounds yummy! I'm going to try this, using several suggestions in the comments. Thanks! "
Moo Shu Vegetables Recipe

48 Reviews for Moo Shu Vegetables

02/07/2010
Anonymous

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 :)

Comments (1)

23 comments

 
jordanhorowitz wrote 1 year 23 weeks ago

Cilantro--a great addition.

Cilantro--a great addition.

01/15/2010

These were great. My whole family enjoyed them. The only issue that we had, it had a little too much soy sauce.

Comments
01/14/2010
Anonymous

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."

Comments
01/12/2010
Anonymous

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.

Comments (1)

23 comments

 
The-MMs wrote 3 years 11 weeks ago

If you really didn't like this dish why did you give it four stars??

01/11/2010
Anonymous

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.

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