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.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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!
MOO SHU VEGETABLES WITH CHINESE PANCAKES
Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.
Provided by Dancer
Categories Soy/Tofu
Time 36m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 F degrees.
- Wrap pancakes in foil and place in oven to warm, about 8 minutes.
- Heat sesame oil in a wok or large skillet until very hot.
- Add green onions, bok choy, red bell pepper, carrots and mushrooms.
- Stir-fry vegetables 3 to 4 minutes until crisp tender.
- Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
- Stir in tamari and extra hoisin sauce.
- To eat, drizzle a spoonful of hoisin sauce across center of pancake.
- Top with generous helping of vegetables and roll up burrito style.
MOO SHU CHICKEN AND VEGETABLES
Make and share this Moo Shu Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine ½ teaspoon oil, hoisin sauce, and the next 7 ingredients; whisk to combine.
- Heat ½ teaspoon oil in a large nonstick skillet over med-high heat; add in chicken; stir/saute for 4 minutes or until done.
- Add in hoisin mixture; cook 1 minute, stirring frequently.
- Add in mushrooms, cabbage, carrot, and zucchini; cook 3 minutes, stirring occasionally.
- Warm tortillas by following package directions.
- Spoon about ½ cup chicken mixture down center of each tortilla; roll up.
Nutrition Facts : Calories 104.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 24.5, Sodium 653.7, Carbohydrate 11.6, Fiber 1.8, Sugar 6.8, Protein 10.1
MOO SHU VEGETABLES
Steps:
- Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat. Lightly beat the 4 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes, or just until the eggs are set. Transfer to a bowl. Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat. Trim the scallions and cut them on the diagonal into thin slices. Peel and mince the ginger to yield a tablespoon. Mince the garlic to yield 2 teaspoons. Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the shredded vegetables or slaw mix, the mung bean sprouts, half of the scallions, the soy sauce and the vinegar; stir to combine, then cover and cook for about 3 minutes, stirring once or twice. Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes. Stir in the remaining scallions. Divide among individual plates; serve hot. 190 calories, 9g fat, 2g saturated fat, 210mg cholesterol, 470mg sodium, 17g carbohydrates, 4g dietary fiber, 12g sugar, 11g protein.
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