Vegetable Moo Shu Wraps Recipe

Name: Vegetable Moo Shu Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable broth or water; 2 Tbs. low-sodium soy sauce; 2 Tbs. sesame oil; 1 Tbs. rice wine vinegar or lime juice; 2 tsp. cornstarch; 1 tsp. honey; 3 large eggs; 1 tsp. low-sodium soy sauce; 1 tsp. sesame oil; 1 Tbs. vegetable oil, divided; 1 small red onion, sliced (1 cup); 2 Tbs. grated fresh ginger; 1 cup large stemmed shiitake mushrooms, cut into thin strips; 2 cloves garlic, minced (2 tsp.); 3 cups shredded cabbage; 1 1/2 cups snow peas, sliced lengthwise; 1 1/2 cups shredded carrots; 2 green onions, thinly sliced on the diagonal; 16 Chinese moo shu pancakes or small, thin flour tortillas; Large lettuce leaves, optional; Hoisin sauce, for spreading inside wrappers

Servings: persons

1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
16 Chinese moo shu pancakes or small, thin flour tortillas
Large lettuce leaves, optional
Hoisin sauce, for spreading inside wrappers

1
To make Sauce: Combine all ingredients in jar, close lid, and shake to combine.
2
Set aside.
3
To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl.
4
Heat 1 1/2 tsp.
5
vegetable oil in wok or large skillet over medium heat.
6
Add eggs, swirl to spread over pan, and cook 1 minute.
7
Flip with spatula, and cook 1 minute more.
8
Slide onto cutting board, and slice into thin strips.
9
Set aside.
10
Wipe out wok or skillet, add remaining 1 1/2 tsp.
11
oil, and heat over medium-high heat.
12
Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften.
13
Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden.
14
Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more.
15
Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens.
16
Fold egg strips into stir-fry mixture.
17
Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

2475

kcal

Calories

Fat

350

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 21 ingredients. The key ingredients include: 1/2 cup vegetable broth or water, 2 Tbs. low-sodium soy sauce, 2 Tbs. sesame oil, 1 Tbs. rice wine vinegar or lime juice, and more.

Yes, Vegetable Moo Shu Wraps falls under the Soups & Stews 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.

Vegetable Moo Shu Wraps

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