WHAT IS MOO SHU CHINESE FOOD RECIPES

Name: Moo Shu Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 teaspoons toasted sesame oil; 4 large eggs; 2 teaspoons minced fresh ginger; 2 cloves garlic; 1 12-ounce bag shredded mixed vegetables such as “rainbow salad” or “broccoli slaw”; 2 cups mung bean sprouts; 1 bunch scallions; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon rice vinegar; 2 tablespoons hoisin sauce

MOO SHU VEGETABLES RECIPE - WEBMD

Moo Shu Vegetables Recipe - WebMD image

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

Provided by WEBMD.COM

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 teaspoons toasted sesame oil
4 large eggs
2 teaspoons minced fresh ginger
2 cloves garlic
1 12-ounce bag shredded mixed vegetables such as “rainbow salad” or “broccoli slaw”
2 cups mung bean sprouts
1 bunch scallions
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

Steps:

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.
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.

Nutrition Facts : Servingsize 1 1/4 cups, Calories 171 calories, FatContent 9g, SaturatedFatContent 2g, CholesterolContent 212 mg, CarbohydrateContent 14 g, ProteinContent 11 g, SodiumContent 328 mg, SugarContent 7 g

MOO SHU SHRIMP RECIPE - CHINESE.FOOD.COM

Moo Shu Shrimp Recipe - Chinese.Food.com image

Quick and easy recipe from Food & Wine magazine. The original recipe called for cilantro leaves to be added for serving. We love cilantro, so I chopped them and added them to the dish at the end. Great with a light Riesling wine.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 small flour tortillas
6 tablespoons vegetable oil
1 lb shelled and deveined shrimp
3 large eggs, beaten
salt and pepper
2 tablespoons ginger
1 large garlic clove
3 ounces sliced mushrooms (about 1 cup packed)
8 ounces shredded coleslaw mix
3 scallions, halved and cut into 1 inch pieces
1 tablespoon hoisin sauce, more for serving
cilantro leaf, for serving

Steps:

Preheat oven to 200°F
Wrap tortillas in foil and heat until warmed through.
Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
Serve on warm tortillas.

Nutrition Facts : Calories 678.2, FatContent 33.5, SaturatedFatContent 6, CholesterolContent 331.6, SodiumContent 871.8, CarbohydrateContent 56.2, FiberContent 5.1, SugarContent 5.8, ProteinContent 37.4

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MOO SHU VEGETABLES RECIPE | EATINGWELL

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
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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.

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MOO SHU VEGETABLES RECIPE - WEBMD

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
From webmd.com
Total Time 20 minutes
Cuisine Chinese, Asian
Calories 171 calories per serving

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.

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