Chinese Vegetarian Moo Shu
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the delightful Vegetarian Moo Shu.
Equipment
- 1 large non-stick pan
- 1 serving dish
Ingredients
- 3 teaspoons toasted sesame oil divided
- 4 large eggs lightly beaten
- 2 teaspoons ginger finely chopped
- 2 garlic cloves finely chopped
- 1 12- ounce bag shredded mixed vegetables
- 1 cup mung bean sprouts
- 1 cup mushrooms sliced
- 1 bunch scallions chopped, divided
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
Instructions
- Heat a large non-stick pan over medium heat. Add oil and wait until hot. Slowly stir in eggs and cook for about 2 minutes or until set. Transfer to a plate.
- Clean pan and add remaining oil. Heat over medium heat. Sauté ginger and garlic for about a minute or until tender and aromatic. Toss in shredded vegetables, mushrooms, bean sprouts, half of the scallions, soy sauce, and vinegar. Stir until combined. Cover, then cook for about 3 minutes or until vegetables are soft. Stir a few times while cooking. Take off cover and add scrambled eggs and hoisin sauce. Stir and break up eggs for about a minute or until thoroughly heated. Add the rest of the scallions and stir to combine.
- Transfer to a serving dish. Serve warm.
Video
Notes
Choose a variety of vegetables to create a colorful and flavorful filling for your Vegetarian Moo Shu. Options like cabbage, carrots, mushrooms, bell peppers, and bean sprouts work wonderfully. Slice the vegetables into thin strips to ensure even cooking. Sauté them in a wok or skillet until they're tender yet still crisp, allowing their natural sweetness and vibrant colors to shine through.