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.
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!
This was an interesting type of stir fry. I used broccoli slaw for the first time and came to enjoy it. Ordinary bean sprouts were used in the version I did. This was pretty decent and really healthy as well. The texture of this particular mix gave a little crunch so it was a good replacement for noodles.
Moo Shu Fooie I followed the recipe & the result was one note. The only way I would try it again would be to add meat which defeats my purpose of a meatless Monday dinner/recipe. If you are looking for your Chinese food fix..... keep looking! Pros: It's a nutritious home run Cons: This dish did not live up to the hype for me
YUMMMMY I made this last night for dinner and my husband loved it. I made a couple of alterations...I used rainbow slaw instead of broccoli slaw egg beaters instead of eggs and Bragg's Amino Acids instead of Soy (much less sodium). We used a bit of Bragg's to spray on and then wrapped in some high fiber tortillas and it was awesome. I also served with a little bit of brown rice. My husband said it tasted lik something he'd get from our local Mongolian BBQ. It was really yummy...can't wait to make again. Pros: lots of veggies and great taste... Cons: recipe is higher in sodium (but you can substitute)
Really good with a few modifications I made this tonight and we really enjoyed it. It was very easy to prep and cook. I used two large cloves of garlic and about a tablespoon of ginger. I also used a block of tofu (I pressed it cut it into cubes and pan fried them in a teaspoon of oil then removed to a paper towel - before cooking the eggs in the pan as the recipe indicates). I doubled the sauce because of the tofu and also because there wasn't enough to coat the veggies well. I mixed the sauce ingredients together and added them toward the end of cooking then stirred in the egg and tofu. I also added some Chinese 5 Spice and about 1/2 teaspoon of sriracha (to my sauce mixture). Pros: Quick easy tasty healthy veggies Cons: Needs more sauce more kick
Excellent & authentic tasting. I agree with the moo shu purists-- you can add all sorts of ingredients and make a delicious meal...but then it's not moo shu! I think EW nailed this and I like that they stay conservative with the sauces-- you can always add more but it's hard to take away if you "over spice."