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!

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Moo-Shu Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions