Moo-Shu Vegetables Recipe

Name: Moo-Shu Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small cabbage, shredded; 1 carrot, shredded; 6 scallions, split in half lengthwise and cut into 1-2 inch pieces; 1 cup white mushroom, sliced (look for small ones); 1 tablespoon peanut oil or 1 tablespoon canola oil, divided; 1/4 cup vegetable stock or 1/4 cup water; 1 teaspoon garlic, chopped; 1 teaspoon ginger, minced; 2 -4 tablespoons low sodium soy sauce; 1/2 cup hoisin sauce; 12 moo shu pancakes

Servings: persons

1 small cabbage, shredded
1 carrot, shredded
6 scallions, split in half lengthwise and cut into 1-2 inch pieces
1 cup white mushroom, sliced (look for small ones)
1 tablespoon peanut oil or 1 tablespoon canola oil, divided
1/4 cup vegetable stock or 1/4 cup water
1 teaspoon garlic, chopped
1 teaspoon ginger, minced
2 -4 tablespoons low sodium soy sauce
1/2 cup hoisin sauce
12 moo shu pancakes

1
Warm pancakes as directed on package.
2
Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
3
Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
4
When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
5
To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small cabbage, shredded, 1 carrot, shredded, 6 scallions, split in half lengthwise and cut into 1-2 inch pieces, 1 cup white mushroom, sliced (look for small ones), and more.

Yes, Moo-Shu Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moo-Shu Vegetables

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