Moo-Shu Vegetables
"I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty."
photo by Kumquat the Cats fr
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
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
directions
- Warm pancakes as directed on package.
- Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
- 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.
- 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.
- 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!
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Reviews
-
Moo-shu good this is, TRUE! SO healthy, easy to do! Shredded cabbage through food processor as was alot easier for me, Came out like shredded carrot, same consistency! No need to use any stock or water too, But think this is because there was some liquid in shredding it like carrot too! Easy way to increase veggie intake, SO good for you and your family sake! As am unable to have the pancakes, used wholewheat tortilla, works for me! Helpful hint? Zap in microwave for 20 seconds to soften before rolling...makes it EASY! Hoisin sauce, Moo-Shu....Never made before, but would have if I knew! Will definately make this again, Used 1/2 cabbage, Made ALOT, Will be adding chilli as I like it HOT! THANKS! -
This was an absolutely fabulous recipe--a great way to use the wealth of carrots I had on hand. I love moo shu anything, but never knew it could be so healthy! I did add in some bean sprouts I had on hand. I just ate the filling and skipped the pancakes. Toni, this is a real winner for anyone trying to eat healthy--thanks a million! -
I doubled this recipe and served it at a vegan potluck. It was easy and a huge hit! -
So easy and very good! I did play with the veggies a bit to use what I had on hand. Thank you for sharing a recipe I will use again. -
Turned out great! Have to say that I had some doubts while cooking up all of that cabbage, but really, it was quite good! Added some gluten "pork" from the local asian market and served with a plum sauce, because that is the sauce I have always had it with at restaurants. Thanks for sharing, this is a keeper for sure.
see 2 more reviews
Tweaks
-
Making recipes at home rarely get more satisfying than this. Take a dish you already love and make it even more tasty and guaranteed low-fat too (note, there is definitely a flaw with the current nutritional breakdown in the recipe as is - update: this was fixed, incredibly low-fat!). A few relatively minor changes to published recipe included substituting red peppers for mushrooms (don't like them) at the same time cabbage is added and including a scrambled and finely diced egg along with the scallions. Couldn't find moo-shu pancakes so used small flour tortillas to very satisfactory effect. Also I used a prepared cole slaw mixture to which I added additional shredded carrots. I strongly recommend Lee Kum Kee brand of hoisin sauce if you can find it. Great recipe Toni, a keeper for sure. Really outstanding.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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