Vegetable Moo Shu

Vegetable Moo Shu

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

Cooking Light SEPTEMBER 1998

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


  • 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)
  • Quick Chinese Pancakes


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.

Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 27%
  • Fat: 11.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3g
  • Protein: 16.5g
  • Carbohydrate: 51.4g
  • Fiber: 4.4g
  • Cholesterol: 223mg
  • Iron: 4.1mg
  • Sodium: 567mg
  • Calcium: 209mg

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Vegetable Moo Shu recipe