Rating: 4 stars
32 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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 (see Tips) or whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

Source: EatingWell Magazine, September/October 2008

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Shopping 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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

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. Makes: 12 pancakes.

Nutrition Facts

about 1 1/4 cups
172 calories; protein 10.9g; carbohydrates 14.6g; dietary fiber 3.8g; sugars 7.1g; fat 8.7g; saturated fat 2.1g; cholesterol 186.2mg; vitamin a iu 505.9IU; vitamin c 11.6mg; folate 71.6mcg; calcium 57.1mg; iron 1.9mg; magnesium 25.5mg; potassium 235.5mg; sodium 365.6mg; thiamin 0.1mg; added sugar 1g.

2 vegetable, 1 medium fat meat, 1 fat

Advertisement