Moo Shu Vegetables

September/October 2008

Your rating: None Average: 3.9 (388 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


We decided to give this recipe a try not because it sounded very good, but because it sounded quick and included lots of veggies. I expected something ok that would give us some nutrition without much time. And that's about what you get if you make it as is. However, I'd still recommend this because I think it gives you a good starting point. Use the recipe to help you get the technique right and even to get an idea of how many veggies to use. Like others have said, this recipe can take just about any veggie you can shred. Make sure there is something crispy in it though (cabbage, brocolli slaw, etc) as it adds to the overall texture. We found the sauce a tad boring, so I added fish sauce and Sriracha. I even had some leftover Pad Thai sauce that I added to it for a little extra complexity. After adjusting the sauce to our tastes, this has become one of our favorite recipes. It's a great way to get tons of veggies in.


I was surprised at how much I enjoyed this dish. It was super easy and fast. And I wasn't left with a heaping pile of dirty pots and pans to wash!

The only shredded mixed vegetables I could find were a coleslaw mix - carrots and cabbage - which I supplemented with some snow peas. I think next time I'll throw a few more things into the mix - this is the sort of dish that can accommodate pretty much whatever you've got on hand.


I'll be honest with you when i first read the recipe i didn't think it was going to be that great but boy was i wrong. I did change a few things:
1) Served each serving over 1 cup of brown rice
2) Added 1-2 tablespoons of Chile & Garlic Paste (yes i love it hot)
3) Added fresh cilantro at the end to the top of each dish.
4) Added 10z/28G of walnuts i chopped up to the top of each dish.

After i was done it tasted like Thai food i get around my area (mmm i love thai). If you want it to even taste more like thai then you could substitute the fish sauce for the soy sauce. I will be making this again soon :)

Comments (1)


jordanhorowitz wrote 3 years 33 weeks ago

Cilantro--a great addition.

Cilantro--a great addition.


These were great. My whole family enjoyed them. The only issue that we had, it had a little too much soy sauce.


Very authentic tasting and so healthy. I rarely save the recipes for dishes I make off the internet, but this was a keeper. My husband loved it as well. His actual comment was: "You nailed this one."


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