Moo Shu Vegetables Recipe

Name: Moo Shu Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g abalone mushrooms, sliced; 2 garlic cloves, minced; 250 g chinese bok choy, shredded; 1 red bell pepper, cut into short, thin strips; 100 g bamboo shoots, sliced; 150 g mung bean sprouts; 2 large spring onions, cut into short, thin strips; 3 teaspoons teriyaki sauce; 5 teaspoons plum sauce; 2 teaspoons all-purpose flour; 1 tablespoon canola oil; 150 g firm tofu

Servings: persons

100 g abalone mushrooms, sliced
2 garlic cloves, minced
250 g chinese bok choy, shredded
1 red bell pepper, cut into short, thin strips
100 g bamboo shoots, sliced
150 g mung bean sprouts
2 large spring onions, cut into short, thin strips
3 teaspoons teriyaki sauce
5 teaspoons plum sauce
2 teaspoons all-purpose flour
1 tablespoon canola oil
150 g firm tofu

1
In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.
2
Heat oil in wok or large non-stick skillet over medium heat.
3
Add garlic and mushroom; stir-fry 1 minute.
4
Add cabbage and bell pepper; stir-fry 2 minutes.
5
Add bean sprouts and green onions; cook and stir 2 minutes.
6
Add mixture; stir-fry 30 seconds or until mixture is hot.
7
stir in the tofu and simmer for 1 minute.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 100 g abalone mushrooms, sliced, 2 garlic cloves, minced, 250 g chinese bok choy, shredded, 1 red bell pepper, cut into short, thin strips, and more.

Yes, Moo Shu Vegetables falls under the Vegetarian 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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