20 Minute Vegetable Moo Shu is loaded with fresh sautéed vegetable stir-fry smothered in a sweet-savory hoisin sauce and wrapped in a Chinese Mandarin pancake or a warm tortilla. These wraps are tasty, packed with tons of veggie nutrients and they’re ready in 20 minutes. Let’s skip the Chinese takeout and get started on a healthy homemade version.
A “clean out the fridge” recipe.
There are a couple of key ingredients in the filling that I wouldn’t recommended skipping. But as long as the essentials are there, scan your fridge and have some fun experimenting. The onion, cabbage and carrots give the filling its moo shu texture so make sure those make it into skillet. Here are a few extras that I use on a regular basis.
- Rotisserie chicken – Add both the dark meat and the white meat pieces for the meat-lovers in your family. Using a grocery store-bought rotisserie chicken keeps prep time within 20 minutes.
- Tofu – For a vegan version of this recipe, swap out the eggs for about 16 ounces of extra firm tofu. Start by removing the tofu from the package and the water and pat it down with a paper towel or clean kitchen towel. Place the dried tofu on a plate or in a bowl and mash it with a potato masher or a fork, until the block is crumbled. Sauté the crumbled tofu in oil in the pan for about 5 minutes before adding the vegetables.
- More veggies
- Red bell peppers, sliced thin
- Green onions, sliced
- Zucchini, sliced thin
- Fresh shiitake mushrooms, chopped
- A lettuce wrap instead of the tortilla – This gluten-free variation is crisp and delicious!
- Moo shu pork – Add a pound of ground pork at the same time that you add the onion and cook until no longer pink before adding the rest of the vegetables.
The traditional method
I was introduced to Moo Shu Vegetable at an authentic Chinese restaurant where my family used to dine when I was growing up. I’m not exaggerating when I say we literally dined at this restaurant for every special occasion and there was good reason for it…the food was amazing! We rarely strayed from our favorite dishes because they were THAT good and Vegetable Moo Shu was one of them. The Moo Shu mixture was served in a dish with the pancakes and duck (or hoisin) sauce served on the side, on a separate plate. We would spread the duck sauce on the wrap and place the veggie mixture on top. Duck sauce and hoisin sauce are sweet so if you’re serving adults, the traditional option allows each guest to determine the level of sweetness.
What’s in 20 Minute Vegetable Moo shu?
- Oil – canola, olive oil or vegetable oil
- 1 onion, sliced thin
- 4 cups coleslaw – Shortcuts make me happy…especially on weeknights. This mixture of peeled/shredded carrots and shredded cabbage will save you at least 10 minutes.
- 8 ounce can sliced mushrooms – Fresh works too but when we’re trying to keep this recipe under 20 minutes, using a can is quick. If you go with fresh mushrooms, shiitakes are my favorite in this recipe.
- 4 eggs, lightly scrambled
- 1/2 cup soy sauce – Use Tamari instead of soy sauce to make this recipe gluten-free
- 1/2 hoisin sauce – If you’re making this recipe gluten-free, be sure to use a gluten-free hoisin sauce which can be found at some grocery stores (usually natural grocery stores like Whole Foods or Sprouts). If you’re having a hard time finding it, you can order it online.
- Sesame oil – A little goes a long way so I only use one tablespoon but I like the flavor it adds to this dish. This ingredient is optional.
- Tortillas – If you’re making this recipe gluten-free substitute the tortilla for a lettuce wrap or a corn tortilla. If you have extra time and want to use authentic Chinese Mandarin pancakes instead of tortillas, I highly recommend this recipe. These pancakes take some time to make but the flavor and consistency is delicious paired with Moo Shu. Skip the tortilla and stuff the vegetable mixture and sauce into a lettuce wrap for a gluten-free version of this recipe
20 Minute Vegetable Moo Shu
Ingredients
- Oil canola, olive oil or vegetable oil
- 1 Onion sliced thin
- 4 cups Coleslaw A mixture of shredded cabbage and carrots.
- 8 ounce Can sliced mushrooms or fresh Shiitake mushrooms, sliced thin
- 4 Eggs lightly scrambled
- ½ cup Soy sauce Use Tamari instead of soy sauce to make this recipe gluten-free.
- ½ Hoisin sauce If you're making this recipe gluten-free, be sure to use a gluten-free hoisin sauce which can be found at some grocery stores (usually natural grocery stores like Whole Foods or Sprouts).
- Sesame oil optional
- Flour tortillas If you're making this recipe gluten-free substitute the tortilla for a gluten free tortilla or a lettuce wrap.
Instructions
- Heat the canola, vegetable or olive oil in a large skillet or wok on medium heat and add the onion and sauté for 5 minutes.
- Add the remaining vegetables and sauté for about 5 minutes. Add the soy sauce, stir and sauté for another 3 minutes on high heat.
- Push the vegetables to the side of the pan with a spatula and pour the scrambled eggs into the empty side of the pan. Use a spatula to move the eggs around that side of the pan to ensure they cook evenly. Once the eggs are cooked, stir to combine both the eggs and the vegetables. Add the sesame oil and stir to combine.
- Microwave the stack of tortillas for about 1 minute to warm them prior to serving. Spread about 1 teaspoon of hoisin sauce onto each pancake before adding about 1/2 cup of the vegetable Moo Shu. Fold the wrap or pancake and eat like a taco. Enjoy!
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