Moo Shu Vegetables

September/October 2008

Your rating: None Average: 3.9 (391 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.

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

50 Reviews for Moo Shu Vegetables


My husband and I love this recipe! It's a must-have at our house! We put chicken in ours (my husband's a big carnivore!), use broccoli slaw, and serve it with warm tortillas. The first time I made it, we didn't have any hoisin sauce in the house, and I think I may have liked it a little better without the hoisin. My husband likes to add teriyaki sauce to it, too, just to kick up the flavor some more. I love the amount of veggies in this, and that it fills you up without making you feel weighed down!

Easy and fast to make, delicious
Okay recipe

Made this recipe today and was disappointed after reading all the positive reviews. I followed some reviewers suggestions and added mushrooms, fish sauce, etc. but it still lacked flavor. My local Chinese restaurant makes a fabulous moo shu and I'll stick with them unless I can find a better recipe.

Very healthy
Comments (1)


Anonymous wrote 3 years 50 weeks ago

the restaurants usually add

the restaurants usually add MSG to their prepared foods which almost always gives homemade dishes lack that same flavor. This recipe is one of the best i've tried but it's not the real thing like you mentioned. However, I can enjoy this recipe without having the guilt of eating out!!!!

Quick and good

I followed the recipe exactly and served w/ warm tortillas. My husband and I enjoyed it, but next time will add more fresh veggies (red pepper, mushrooms) and add some chili garlic sauce or sriracha for some kick.


I made this last night for dinner and my husband loved it. I made a couple of alterations...I used rainbow slaw instead of broccoli slaw, egg beaters instead of eggs, and Bragg's Amino Acids instead of Soy (much less sodium). We used a bit of Bragg's to spray on and then wrapped in some high fiber tortillas and it was awesome. I also served with a little bit of brown rice. My husband said it tasted lik something he'd get from our local Mongolian BBQ. It was really yummy...can't wait to make again.

lots of veggies and great taste...
Flavorful but healthier than takeout!

I enjoyed the flavor of this dish. It is delicious, but still healthier than takeout from a Chinese food restaurant. It is a bit high in sodium, but most American Chinese food is. I had to make a few adjustments based on what I had on hand- I skipped the sprouts, used powdered ginger instead of fresh (and used several teaspoons for extra flavor), and used chives in the place of scallions. Might sound like a lot of replacements, but it worked out perfectly, and I'd make it this way again. I ate it on a whole wheat wrap instead of a tortilla, which held the ingredients well and adds a bit more fiber just due to being larger. No matter if you make it according to the instructions or you tweak it based on what you have available, you will enjoy this dish!

Veggies galore, quick to prepare

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner