I loved this recipe! I made it for dinner guests tonight and they raved about it! The only changes I made were to add a pinch of crushed red pepper when sauteeing the garlic and scallions and ginger (which I grated instead of minced), and I added mushrooms, thinly sliced, when I took the wok off the heat (my daughter doesn't like them cooked, so they warmed through perfectly but retained their bite). I otherwise left the seasonings as is and served with a packet of Ramen noodles that I cooked without the seasoning and drained. I used broccoli slaw in a bag, which was shredded broccoli, carrot and red cabbage. This was divine and seriously only took about eight minutes, including prep! It'll be a great weeknight recipe for when I go back to work after summer break, all I'd have to do is swing by the market to get the bean sprouts on my way home before making supper as I can't seem to make them last more than one day! We did add a dash of fish sauce to our individual servings, and some chose to throw in a few cold shrimp onto their plates. Everyone said this was even better than what they would get going out to eat. Cannot recommend enough!
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
This recipe was excellent. I added Japanese noodles and skipped the crepes. I also used a asian veggie mix. We ate it with white rice and chop sticks. Sooooo good. Will make it again for sure.
I love Moo Shu! It is not meant to be a spicy dish. This is very representative of what you will be served if ordering a moo shu dish in an Asian restaurant. I used a crepe (with a smear of Chinese Plum Sauce) in which to wrap the vegetables; crepes are closer to what is traditionally used as a wrapper with any moo shu dish. I think that a tortilla is too thick but would do if you can't find the premade crepes at your local grocery store.
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.