Moo-Shu Vegetables

READY IN: 30mins
Recipe by justcallmetoni

I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty.

Top Review by echo echo

This was an absolutely fabulous recipe--a great way to use the wealth of carrots I had on hand. I love moo shu anything, but never knew it could be so healthy! I did add in some bean sprouts I had on hand. I just ate the filling and skipped the pancakes. Toni, this is a real winner for anyone trying to eat healthy--thanks a million!

Ingredients Nutrition


  1. Warm pancakes as directed on package.
  2. Heat wok over high heat until almost smoking. Add 1 teaspoon of oil and stir fry mushroom until softened. Remove mushrooms from wok.
  3. Add remaining oil to the wok along with the garlic and ginger. Stir-fry spices 30 seconds, add cabbage and carrots. Continue cooking 2 minutes add 2 tablespoons of soy sauce and taste. Add additional soy sauce if desired.
  4. When cabbage is close to crisp-tender, return mushrooms to the wok and add scallions. If the vegetables begin to stick, drizzle sparingly a little water or vegetable broth.
  5. To serve, let each diner spoon a bit of Hoisin sauce onto a warmed pancake. Top with several tablespoons of the vegetables on top. Roll pancake as you would a burrito or crepe. Put lots of napkins on the table. Enjoy!

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