20 Minute Vegetable Moo Shu
20 Minute Vegetable Moo Shu is loaded with fresh sautéed vegetables smothered in a sweet-savory hoisin sauce and wrapped in a warm tortilla.
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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