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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Moo Shu Vegetables
Equipment
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 Tablespoons seasoned rice vinegar
- 1 Tablespoon oyster sauce
- 1⁄2 Tablespoons 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.
Nutrition
* nutritional information is calculated by online tools and may not be 100% accurate.
sara says
This looks like a dish my entire family would love. I make stir fry a lot and love trying new recipes to keep it interesting!
Alexandra @ It's Not Complicated Recipes says
Now, this is a delicious looking dish! Full of beautiful colours and tastes 🙂
Courtney says
Thanks so much Alexandra!
Luci's Morsels says
This looks so amazing! And I just love having recipes that use up all those leftovers of veggies! Where do you find your mandarin pancakes?
Courtney says
They are handy recipes to have aren't they? I find them at my local Asian food market, but you might find them in other specialty stores.
Mikayla says
This is a perfect weeknight recipe! I love 'clean out your fridge' meals for the end of my week when my veggies have been eaten through and only the odds and ends remain. Thank you for this recipe! I can't wait to try it.
Courtney says
You're so welcome! I hope you enjoy it!
Natalie says
Looks so delicious and I love how colorful this dish is! Can't wait to try this for a healthy dinner soon ♥
Courtney says
Thanks so much! I hope you enjoy it as much as we do!
b says
This sounds great and will have it tomorrow.
Is it 1/4 c. of Hoisin?
Also do you have a recipe for mandarin pancakes?
Courtney says
Yes, it is 1/4 cup for the hoisin sauce - sorry about the omission!! I do not have a recipe for the pancakes - we purchase ours from our local Asian food market.
Mary Ann says
This was delicious...I served it with plum sauce drizzled over it before wrapping in a pancake (used fahita) just like our Chinese Restaurant does.
Courtney says
I'm so happy to hear you enjoyed it Mary Ann!
Megan says
Do you have to use a wok? What would you recommend if I don’t have one?
Courtney says
If you don't have a wok, I would use a wide and deep frying pan.
Julie says
Fantastic meal everyone. Loved it sooo much cooked a heap of it everyone asked to do more and being in a shared house there is a lot of people great food
Courtney says
Thank you! I'm so happy to hear that!
Lisa says
Made this tonight, easy, healthy and delicious. I didn't use any eggs but had sausage on the side for hubby. Will make again, thanks.