Name: Moo Shu-Style Vegetables
Total time: 20 min
Ingredients: 3 teaspoons toasted sesame oil, divided; 4 large eggs, lightly beaten; 2 teaspoons minced fresh ginger; 2 cloves garlic, minced; 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”; 2 cups mung bean sprouts; 1 bunch scallions, sliced, divided; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon rice vinegar; 2 tablespoons hoisin sauce, (see Shopping Tip)

Moo Shu-Style Vegetables

4.2

(32)

32 Reviews

This vegetarian version of the Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm Chinese-style pancakes or whole-wheat tortillas.

EatingWell Test Kitchen

Updated on May 1, 2023

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Active Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings, about 1 1/ cups each

Nutrition Profile:

Dairy-Free Low Added Sugars Low-Calorie Vegetarian

Jump to Nutrition Facts

What Are Moo Shu-Style Vegetables?

Moo Shu is an American-Chinese stir-fry that features chopped or thinly sliced vegetables, egg and sometimes a protein such as chicken, shrimp or pork. It's typically flavored with a hoisin-based sauce and served on a simple, flat pancake similar to a flour tortilla. In our version, we stick to just veggies and opt for pre-shredded mixed vegetables to cut down on prep time.

How to Make Moo Shu-Style Vegetables

We start by cooking the eggs first in a non-stick skillet. (You can also use a well-seasoned wok.) Next, we stir-fry the vegetables with garlic, ginger and scallions to build flavor along with reduced-sodium soy sauce and rice vinegar. The eggs are added back to the pan along with hoisin sauce which adds a sweet and savory flavor to the finished dish. Like all stir-fries, moo shu vegetables moves fast once you start cooking so it's important to have all of your ingredients prepped and ready to go before you start cooking.

How Do You Make Chinese-Style Pancakes?

They're easy! To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. If you don't have time to make pancakes, can use flour tortillas in their place.

Are Moo Shu-Style Vegetables Gluten-Free?

They can be. People with celiac disease or gluten sensitivity should use hoisin sauce that is labeled "gluten-free." Soy sauce may contain wheat or other gluten-containing sweeteners and flavors, so if you are avoiding gluten, use reduced-sodium tamari in place of soy sauce.

Additional reporting by Hilary Meyer

Ingredients

3 teaspoons toasted sesame oil, divided
4 large eggs, lightly beaten
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce, (see Shopping Tip)

Directions

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

Tip

Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

Nutrition Facts (per serving)

172	Calories
9g	Fat
15g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/4 cups
Calories 172
% Daily Value *
Total Carbohydrate 15g	5%
Dietary Fiber 4g	14%
Total Sugars 7g
Added Sugars 1g	2%
Protein 11g	22%
Total Fat 9g	11%
Saturated Fat 2g	11%
Cholesterol 186mg	62%
Vitamin A 506IU	10%
Vitamin C 12mg	13%
Folate 72mcg	18%
Sodium 366mg	16%
Calcium 57mg	4%
Iron 2mg	11%
Magnesium 26mg	6%
Potassium 236mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.