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).
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.
49 Reviews for Moo Shu Vegetables
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.
I substituted Jasmine rice for the bean sprouts but otherwise made the recipe as written. It's a 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!
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.