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Moo Shu Vegetables

September/October 2008

Your rating: None Average: 3.9 (316 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.



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

48 Reviews for Moo Shu Vegetables

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.

Comments
03/29/2010
Anonymous

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.

Comments
02/11/2010
Anonymous

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.

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