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.
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.
48 Reviews for Moo Shu Vegetables
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.
We really enjoyed this dish. Short prep and nice to be able to use the packaged broccoli slaw. Will use egg whites only next time. Thanks for this good new dinner.
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