Vegetable Moo Shu

This is an old recipe that I have been making since my kids were pretty young. I started with several different recipes and just combined and modified over the years so much that I am not sure who I can really give credit to. Sometimes I add ground chicken or turkey, but usually we eat it vegetarian style. The egg and bean sprouts have plenty of protein so I don’t really feel a need to add the poultry most of the time. This is a dish that is loaded with vegetables and I was always excited that my kids liked to eat it. I think it was the sweet hoisin sauce and the tortillas that made it not seem like too many vegetables to them. Another little trick is that sometimes I make too much of this and then the next day I have added ground chicken or turkey and turned them into pot stickers. I actually did this the day after I made these – I am just a bit behind in publishing these recipes. So look out for my potsticker recipe in the near future.

Vegetable Moo Shu

  • Servings: 4-6
  • Difficulty: easy
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Healthy rendition of a favorite Chinese restaurant dish, loaded with vegetables.

Credit: I have decided that commercial hoisin sauce is full of too much sugar and un-pronounceable ingredients so I used this recipe to make my own sauce this time: Homemade Hoisin Sauce from That said, I have used commercially made Hoisin Sauce for many years and everyone really likes it


  • Extra virgin olive oil
  • 4 large eggs, stirred with a whisk
  • 1 teaspoon dark sesame oil
  • freshly ground pepper
  • 1 teaspoon low sodium soy sauce
  • 2 large garlic cloves, minced
  • 2 tablespoons of minced ginger (fresh is best, but bottled works.
  • 1/2 sweet onion, finely chopped
  • 1 cup of shredded carrot (1 or 2 large peeled carrots)
  • 1/2 pound of Shiitake mushrooms, chopped
  • 1/2 pound of Cremini mushrooms, chopped
  • 12 oz bag of shredded broccoli slaw (I usually go for the freshly packaged organic kind, but you can throw a head of broccoli in a food processor as well)
  • 2 cups of fresh raw spinach, chopped
  • 12 oz bag of fresh mung bean sprouts
  • 1/2 cup chopped green onions
  • 1 teaspoon crushed red pepper flakes (I usually put this on the side for those of us who are not afraid of a little spice but to spare those who are)
  • 1 cup hoisin sauce (see note above)
  • 8 flour tortillas (or make your own Mandarin pancakes – time consuming but better then tortillas – I have used this recipe: Cooking Light)


  1. Heat a large skillet with some olive oil on medium heat. Mix the eggs with 1 teaspoon sesame oil, 1 teaspoon of soy sauce and a few turns of the pepper grinder. Pour into the skillet and cook like a thin omelette. Flip the egg and cook on both sides. Remove from pan and set aside. Cut into thin strips and cut those in thirds.
  2. Wipe pan and add a little more olive oil. Add garlic, ginger, sweet onion and carrots. Sprinkle with a little salt and some generous turns of the pepper mill. Cook, stirring frequently for 3 minutes.
  3. Add mushrooms to the pan and continue to cook for 5 more minutes or until mushrooms soften.
  4. Add the bean sprouts, spinach, green onions and red pepper flakes (if using).  Add a little salt and some more black pepper and cook for a few minutes, until the vegetables all begin to soften.
  5. Stir in 1/2 cup of the hoisin sauce. Remove from the heat.
  6. Warm the tortillas. Spoon some vegetable mixture into the tortilla and add a little hoisin sauce. Roll up and enjoy!

November 29, 2016

Cooked and chopped egg
grating ginger


chopping mushrooms
All the cooked vegetables and egg ready to put into the wrappers (also good without the wrapper).
Ready to eat!

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