What is moo shu vegetable made of?

What Are Moo Shu-Style Vegetables? Moo shu is an American-Chinese stir-fry that features chopped or thinly sliced vegetables, egg and sometimes a protein such as chicken, shrimp or pork. It's typically flavored with a hoisin-based sauce and served on a simple, flat pancake similar to a flour tortilla.

What are mu shu wraps made of?

ingredients 1 lb lean boneless pork loin, well trimmed,cut into 1/4 inch thick strips. 1 medium onion, thinly sliced. 3 cloves garlic, minced. 1 ⁄ 4 cup minced fresh ginger. 3 cups cabbage and carrot coleslaw mix (I use the one that has carrots & red cabbage in it) 1 medium red bell pepper, sliced. 4 cups bean sprouts. More items...

Is moo shu vegetables healthy?

Traditionally made with pork, though often made with chicken or shrimp, Mu Shu is a simple and delicious authentic Northern Chinese recipe that's easily adapted and made healthier. By keeping the focus on the vegetables, the fiber and nutrients go up, and the fat and cholesterol go down.

What does moo shu mean in Chinese?

The name Moo Shu (Mù Xī/木樨 in Chinese), which originally refers to sweet osmanthus, is used to describe small pieces of scrambled egg as they resemble the tiny yellow flowers of sweet osmanthus trees. So obviously, the two main ingredients of Moo Shu Pork have to be egg and pork.

How do you eat mu shu?

One of the most popular ways to eat Mu Shu Pork is to wrap it up in the thin pancakes that accompany the dish. To do this, start by spreading a small amount of hoisin sauce on the pancake. Then, add a spoonful of the Mu Shu Pork mixture to the center of the pancake.

What is inside hoisin sauce?

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar. "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

What is hoisin sauce made of?

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

What is the white crunchy vegetable in Chinese food?

Daikon is a long white root vegetable grown throughout East and South Asian countries. It sort of resembles an extra-extra large carrot and, like many radish varieties, it's nutritious, crunchy, refreshing, and takes on different consistencies and flavors depending on how it's cooked.

What is the bumpy Chinese vegetable?

Bitter melon is known for its striking appearance and taste. This Chinese gourd resembles a cucumber with a dark green, bumpy, pockmarked skin. As the name implies, it has a rather bitter taste; however, this can be lessened by blanching or degorging the melon with salt.

How many calories are in moo shu vegetables?

Per serving (1 cup): Calories: 90. Total fat: 4.5 g. Sat fat: 0.5 g.

What does moo shu taste like?

Moo Shu Pork is savory, a little salty, and has a great touch of freshness from the green onions. Also, don't forget to serve it with some sweet hoisin sauce! That final touch of sweetness perfectly balances the other ingredients in the mix.

Mu Shu vegetables, vegan but your friends will never know! Recipe on Food52 (2024)

Carrot

by: Alexandra V. Jones

January11,2014

4 Ratings

Mu Shu vegetables, vegan but your friends will never know! Recipe on Food52 (1)

Prep time 20 minutes
Cook time 10 minutes
Serves 4-6

Jump to Recipe

Author Notes

Awww, Chinese food! I probably ate more Americanized Chinese as a kid then at home, so for me Chinese take-out or eat in is total comfort food. My mom worked at a restaurant called “China Nite” in my hometown, and even though it had been decades since she worked there, we would eat there often. It has since been knocked down, and the giant Hoi Toi statue is sitting in a junk pile somewhere. After “Nite” closed, we started to venture out to other local options, one being “Golden Dynasty”, in high school my bestie Holly and myself would go there for hot and sour soup and Mu shu pork. Mu shu is my favorite order and I have had it many places, a great veggie option as it is full of flavor and super easy to recreate at home. So I am going to share my no fail, easy, plant based version of this comfort classic. —Alexandra V. Jones

What You'll Need

Ingredients

6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
1 carrot, shredded (if you are using bagged slaw you can omit this)
5 green onions, white parts cut lengthwise, green parts sliced.
8 sh*take mushrooms, stems removed, tops sliced.
1 tablespoonfresh ginger, grated.
2 cloves garlic, minced.
1 tablespoonvinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
1 tablespoonsoy sauce
2 tablespoonsplus a bit extra for the wrappers, Hoisin sauce.
2 teaspoonstoasted sesame oil.
1 tablespoonSesame seeds for garnish.
1 handfulAsian Micro greens for garnish, totally optional.
1 block firm tofu, drained, sliced, I baked ours (Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
2 tablespoonscooking oil of choice, I used canola.

Directions

In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit.
Add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed.
Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up!You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!

Tags:

Asian
Chinese
Sesame Oil
Vegetable
Vinegar
Green Onion/Scallion
Tofu
Carrot
Entree
Appetizer

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See Also
Easy Cheese Blintz Casserole Recipe - This Is How I Cook Vegan Mushroom Wellington recipe Vegan Tofu Banh Mi Sandwich Recipe - Choosing Chia Egg Salad Recipe - Makes the BEST Sandwiches!

Recipe by: Alexandra V. Jones

lollipopsicle.net

Chef de cuisine @Shelburne hotel Seaview, WA

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19 Reviews

andrea P. March 23, 2021

I must have done something wrong. The rice wrappers were terrible and the moo shoo was mushooo!

jcasare March 24, 2021

Cooked too long maybe? I just barely stir fried. maybe drain, press and pre-cook the tofu and use firm or extra firm? Good luck if you try it again.

Richard S. October 3, 2019

Loved this dish As good, or better than, any Mu Shu we've had at restaurants. I roasted the tofu with vegetarian (but nothing which made it non-vegan which we are) hoisin and coconut aminos, and skipped the garnish of micro greens. Definitely 5 stars.

Barbara September 19, 2019

This is the best ever Mu Shu veggie dish I’ve ever tasted. Made my own Hoisin sauce (https://www.curiouscuisiniere.com/hoisin-sauce/) yummy and eliminated the tofu. I will definitely be making this again, husband loved it as well. Thanks much for a delightful bursting with fresh flavors recipe!

jcasare May 31, 2019

Delicious. I did add a beaten egg as I associate that with mu shu. otherwise stuck to the recipe. Bagged cabbage worked great.

Tim D. May 21, 2019

Hell yeah!!! Ogdenites unite. Great recipe!