Moo Shu Vegetables

Stir-fried vegetables and scrambled egg are served up on Mandarin pancakes and topped with a sweet and salty hoisin sauce in this quick and easy take out at home meal.

Moo shu vegetables are one of my favourite go-to weeknight dinners.  It can be on the table in under 30 minutes, it’s versatile and can be made with pretty much any vegetable kicking around in your fridge, and it’s full of flavour.

I love the combination of cabbage, carrots, mushrooms and onions in this recipe, but I also make moo shu vegetables as a ‘fridge clean out’ kind of meal.  You know those nights when you don’t know what to eat and all you have is some random veggies hanging around?  This dish is perfect for using them up!

What is moo shu?

I like to think if it as an Asian style taco!

Traditionally made with pork and vegetables, moo shu is a Chinese stir fry that is served with really thin Mandarin pancakes to eat it with in North American Chinese restaurants.

I like to make this as a vegetarian dish so I make it with just vegetables and egg.

How to make moo shu vegetables

Gather all your ingredients and prepare your vegetables.

In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil to make the sauce.

Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil to it.  When the wok is hot, add the carrots and the mushrooms to the wok and stir fry for 2-3 minutes before adding the rest of the vegetables as they take the longest to cook.

Stirfry all the veggies together for 3 – 4 minutes.  You want the veggies to be heated through and to have brightened in colour, but you don’t want to overcook them.

When the veggies have been stir-fried to perfection, and the sauce to the wok and toss to coat and heat through.

To cook the eggs, heat a large non-stick frying pan to medium heat.

When the pan is hot, add a touch of oil to the pan and spread it around.

Add the beaten egg to the pan and cover with a lid.  Allow the eggs to cook until they are almost set, then remove the lid, and flip the egg (it should be like a pancake) and cook for another 30 seconds.

When the eggs have finished cooking, remove them to cutting board.  Cut the egg into bite sized strips and add to the stirfried vegetables when they have finished cooking.

Serve with Mandarin pancakes.

Tips for making moo shu vegetables

• like all stir-fries, cooking happens FAST.  I always have my vegetables prepped and my sauce ingredients ready and on the kitchen counter before I start cooking
• Switch up the vegetables for what you have on hand!  Just be sure to cut your vegetables according to cooking times
• If you can’t find Mandarin pancakes, you can use small wheat tortillas

Variations

• to make these moo shu vegetables vegan omit the egg and add some cubed extra firm tofu
• for low carb or gluten free trade the Mandarin pancakes for lettuce wraps

Dietary Considerations and Accommodations

This recipe for easy bean salad is suitable for the following diets:

• vegetarian
• Easily made vegan by omitting the egg and using tofu instead
• clean eating
• dairy free and allergy friendly

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More recipes you’ll love!

If you like this recipe for moo shu vegetables, you might want to check out some of our other Asian inspired recipes:

• Vegan Singapore noodles
• Vegetable chow mein
• Thai red curry tofu

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5 from 3 votes

Moo Shu Vegetables

Stir-fried cabbage, mushrooms, carrots and egg in a sweet and salty hoisin sauce served with Mandarin pancakes

Course Main Course

Cuisine Asian

Keyword moo shu vegetables

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 436kcal

Author Courtney

Ingredients

• 4 cups shredded cabbage tightly packed. I like to use a mixture of red and green cabbage
• 8 cremini mushrooms sliced
• 1 large carrot julienned
• 3 green onion chopped
• 1 cup chopped snow peas
• 4 eggs beaten
• 1⁄4 cup hoisin sauce
• 3 tbsp rice vinegar
• 1 tbsp oyster sauce
• 1⁄2 tbsp sesame oil
• 16 Mandarin pancakes

Instructions

• Prepare your vegetables and gather all your ingredients
• Heat a large nonstick frying pan to medium heat and add a splash of cooking oil.
• Add the beaten eggs to the pan and cover with a lid. Allow the eggs to almost fully set before flipping the omelet and cooking the other side for another 30 seconds, or just until the eggs have fully set.
• Remove the eggs from the pan and slice into strips, reserving for later.
• In a small bowl, mix together the hoisin sauce, rice vinegar, oyster sauce and sesame oil.
• Heat a large wok to medium high heat and add a couple of tablespoons of cooking oil for stir frying.
• When the pan is hot, add the mushrooms and carrots and stirfry for 2-3 minutes before adding the shredded cabbage, green onion and snow peas to the wok. Continue to stir fry for another 2-3 minutes or until the veggies have brightened and softened but have not been over cooked.
• Add the sauce mixture to the stir and toss to coat with the wok on the burner to heat the sauce up.
• Remove the wok from the heat, add the egg strips to the stir fry mixture and toss to combine.
• Serve with Mandarin pancakes.