![Vegetable Moo Shoo in a pan](https://cdn.statically.io/img/www.eatingwell.com/thmb/tSyjyNhWo_n61eJxMTZ1y5I1ZhU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/moo-shu-style-vegetables-252939-1x1-cf63b8d2d0ad482287111969e6510dda.jpg)
Crystal Hughes
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. In our version, we stick to just veggies and opt for pre-shredded mixed vegetables to cut down on prep time.
How to Make Moo Shu-Style Vegetables
We start by cooking the eggs first in a nonstick skillet. (You can also use a well-seasoned wok.) Next, we stir-fry the vegetables with garlic, ginger and scallions to build flavor along with reduced-sodium soy sauce and rice vinegar. The eggs are added back to the pan along with hoisin sauce which adds a sweet and savory flavor to the finished dish. Like all stir-fries, moo shu vegetables move fast once you start cooking so it's important to have all of your ingredients prepped and ready to go before you start cooking.
![Bean sprouts and shredded vegetables in a frying pan](https://www.eatingwell.com/thmb/Fhil1xznOvhWyfnjfiDygREjgMI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/moo-shu-style-vegetables-252939-step-6-7a78af265571416b82a08df6240b9443.jpg)
Crystal Hughes
How Do You Make Chinese-Style Pancakes?
They're easy! To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. If you don't have time to make pancakes, use flour tortillas in their place.
Are Moo Shu-Style Vegetables Gluten-Free?
They can be. People with celiac disease or gluten sensitivity should use hoisin sauce that is labeled "gluten-free." Soy sauce may contain wheat or other gluten-containing sweeteners and flavors, so if you are avoiding gluten, use reduced-sodium tamari in place of soy sauce.
Additional reporting by Hilary Meyer
![Ingredients for the Moo Shu-style vegetables recipe](https://www.eatingwell.com/thmb/bs5WZv6M5NjQIEwH4kG3hj6srKw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/moo-shu-style-vegetables-252939-ingredients-e8cc4549515d43d5aeea5225f484decc.jpg)
Crystal Hughes
Ingredients
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3 teaspoons toasted sesame oil, divided
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4 large eggs, lightly beaten
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2 teaspoons minced fresh ginger
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2 cloves garlic, minced
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1 (12 ounce) bag shredded mixed vegetables, such as rainbow salad or broccoli slaw
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2 cups mung bean sprouts
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1 bunch scallions, sliced, divided
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon rice vinegar
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2 tablespoons hoisin sauce (see Tip)
Directions
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Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Crystal Hughes
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Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Crystal Hughes
Tip
Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
Nutrition Facts (per serving)
172 | Calories |
9g | Fat |
15g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1 1/4 cups | |
Calories 172 | |
% Daily Value * | |
Total Carbohydrate 15g | 5% |
Dietary Fiber 4g | 14% |
Total Sugars 7g | |
Added Sugars 1g | 2% |
Protein 11g | 22% |
Total Fat 9g | 11% |
Saturated Fat 2g | 11% |
Cholesterol 186mg | 62% |
Vitamin A 506IU | 10% |
Vitamin C 12mg | 13% |
Folate 72mcg | 18% |
Sodium 366mg | 16% |
Calcium 57mg | 4% |
Iron 2mg | 11% |
Magnesium 26mg | 6% |
Potassium 236mg | 5% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.