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.
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
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.
This recipe is pretty good, but as it's a "healthy" recipe, I had to double up on the sesame oil, ground ginger, minced garlic, reduced-salt soy sauce, sushi vinegar (we didn't have rice vinegar in the house), and hoisin sauce (NOM! Hoi..sin..Sauce...Nom...) to get the normal flavor from it. We also added canned mushrooms as well. Next time I'll try fresh mushrooms and get rice vinegar to see if that makes any sort of difference. A few more shots and I'll have this down pat! ^_^
We liked this recipe way more than the take-out from our local Chinese place because it was a lot less salty and messy, but still flavorful. It was also insanely quick to whip up. Spreading hoisin sauce on the tortillas before wrapping up is a must to get tons of flavor. I also added some shrimp for protein and skipped the sprouts because my grocery store didn't have any.
It was a pretty dish, but lacked in flavor (and I even added some extra soy sauce, garlic, and ginger). Not sure what I would do differently the next time around to improve - hubby added some parmesan cheese and said that helped.