Vegetable Moo Shu

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.


4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)

Recipe from

Cooking Light

Nutritional Information

Calories 377
Caloriesfromfat 27 %
Fat 11.4 g
Satfat 2.8 g
Monofat 4.1 g
Polyfat 3 g
Protein 16.5 g
Carbohydrate 51.4 g
Fiber 4.4 g
Cholesterol 223 mg
Iron 4.1 mg
Sodium 567 mg
Calcium 209 mg


1 (0.5-ounce) package dried wood ear mushrooms
2 cups boiling water
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
3 large eggs, lightly beaten
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced green cabbage
1 cup thinly sliced red bell pepper
1 cup diagonally sliced green onions
3 tablespoons rice vinegar
2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
Fresh chives (optional)


Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

September 1998
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