Moo Shu Vegetables
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!
- 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
- 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.
rate this recipe
Spring Quiche with Ham and Asparagus
Palak Paneer (Creamy Spiced Spinach with Cheese)
Pan-Seared Salmon with White Wine Butter Sauce, Broccoli and Sweet Potatoes
Broccoli Cheddar Oatmeal Bake
Roasted Chicken and Pimento Mac and Cheese
Fried Chocolate Cheesecake Stuffed Strawberries
Stout Ice cream
Foolproof Lemon Bars
Basic Roast Chicken
Herby Store Bought Tomato Sauce
Quick Tomato Sauce
Classic Tomato Sauce