WEEKDAYS 1e|12c|p

Moo Shu Vegetables

Daphne Oz
Servings: 8
1 to 30 min

Daphne's always got healthy options up her sleeve, and these Moo Shu vegetables are no exception. They're perfect for any time of year!

  • Ingredients
  • step-by-step directions
Moo Shu Vegetables
  • 3 Eggs (lightly beaten)
  • 1 Lb Green Beans (trimmed and cut into 2-inch pieces)
  • 1 Red Bell Pepper (cut into thin strips)
  • 2 Cups Napa Cabbage (shredded)
  • 1 Cup Shiitake Mushrooms (sliced thin)
  • 6 Scallions (sliced thin)
  • 2 Cloves Garlic (sliced thin)
  • 1 Cup Bean Sprouts
  • 1 Tsp Toasted Sesame Oil
  • 1 Tbsp Coconut Oil
  • Salt
  • 2 Shredded Carrots
  • For the Sauce:
  • 2 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Mirin
  • 2 Tbsp Ginger (grated)
  • To Serve:
  • 1/4 Cup Hoisin Sauce
  • 12 Chinese Pancakes
  • Thai Red Chili Sauce
  • Heat a large skillet or wok over medium heat. Quickly scramble the egg, then remove to a plate and reserve.
  • Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat. Add the green beans, red bell pepper, cabbage, shredded carrots, mushrooms, scallions, bean sprouts and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover.
  • Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.
  • To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Garnish with thai red chili sauce if desired.
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