This easy moo shu vegetable recipe is a delicious vegetarian meal packed with crisp stir-fried veggies, fluffy eggs, and sweet-savory hoisin sauce, all wrapped in soft pancakes.
It's a fast, healthy take on Chinese takeout that's ready in just 30 minutes – perfect for meatless dinners.
Why You'll Love This Easy Moo Shu Vegetable Recipe
Ready in 30 minutes with simple ingredients, this vegetarian meal is lighter and fresher than restaurant versions.
It's nutritious, customizable, and naturally low in calories while full of flavor.
Ingredients (Serves 4)
Stir-fry: 4 cups shredded cabbage, 2 cups sliced shiitake mushrooms, 1 cup julienned carrots, ½ cup bamboo shoots (optional), 4 green onions, 3 garlic cloves, 1 tsp ginger.
Eggs: 4 large eggs, beaten.
Sauce: ¼ cup hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch + 2 Tbsp water.
Serving: 12-16 mandarin pancakes or tortillas, extra hoisin.
Step-by-Step Instructions
Scramble eggs in 1 Tbsp hot oil for 2 minutes until set; slice into strips and set aside.
Add oil, garlic, and ginger; stir-fry 30 seconds.
Add mushrooms and carrots; cook 3-4 minutes.
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Add cabbage and bamboo shoots; cook 4-5 minutes until crisp-tender.
Pour in sauce; cook 1-2 minutes to thicken.
Return eggs and green onions; toss 1 minute.
Done! Serve immediately.
Serving Suggestions
Warm pancakes 1-5 minutes (microwave or steam).
Spread hoisin, add filling, roll up.
Tips & Variations
Slice veggies thin for quick cooking and authentic texture.
Add tofu for protein or omit eggs for vegan.
Use lettuce wraps for low-carb version.
Conclusion
This easy moo shu vegetable recipe is a simple, flavorful vegetarian meal you'll make again and again.
Quick, healthy, and delicious – enjoy your homemade moo shu vegetables tonight!
