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Moo Shu Vegetables

September/October 2008

Your rating: None Average: 3.9 (333 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.



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Moo Shu Vegetables

50 Reviews for Moo Shu Vegetables

06/24/2010
Anonymous

easy, delicious and low calorie!!! if you want to splurge....wrap it up in a flour tortilla!!!

Comments
06/09/2010
Anonymous

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!

Comments
04/27/2010
Anonymous

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.

Comments
04/20/2010
Anonymous

YUM!

Comments
04/20/2010
Anonymous

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.

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