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.
Moo Shu Vegetables
From EatingWell: 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.
50 Reviews for Moo Shu Vegetables
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.
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!
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. ^^