Mu Shu vegetables, vegan but your friends will never know! Recipe on Food52 (2024)

Carrot

by: Alexandra V. Jones

January11,2014

5

4 Ratings

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4-6

Jump to Recipe

Author Notes

Awww, Chinese food! I probably ate more Americanized Chinese as a kid then at home, so for me Chinese take-out or eat in is total comfort food. My mom worked at a restaurant called “China Nite” in my hometown, and even though it had been decades since she worked there, we would eat there often. It has since been knocked down, and the giant Hoi Toi statue is sitting in a junk pile somewhere. After “Nite” closed, we started to venture out to other local options, one being “Golden Dynasty”, in high school my bestie Holly and myself would go there for hot and sour soup and Mu shu pork. Mu shu is my favorite order and I have had it many places, a great veggie option as it is full of flavor and super easy to recreate at home. So I am going to share my no fail, easy, plant based version of this comfort classic. —Alexandra V. Jones

What You'll Need

Ingredients
  • 6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
  • 1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
  • 1 carrot, shredded (if you are using bagged slaw you can omit this)
  • 5 green onions, white parts cut lengthwise, green parts sliced.
  • 8 shitake mushrooms, stems removed, tops sliced.
  • 1 tablespoonfresh ginger, grated.
  • 2 cloves garlic, minced.
  • 1 tablespoonvinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
  • 1 tablespoonsoy sauce
  • 2 tablespoonsplus a bit extra for the wrappers, Hoisin sauce.
  • 2 teaspoonstoasted sesame oil.
  • 1 tablespoonSesame seeds for garnish.
  • 1 handfulAsian Micro greens for garnish, totally optional.
  • 1 block firm tofu, drained, sliced, I baked ours (Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
  • 2 tablespoonscooking oil of choice, I used canola.
Directions
  1. In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit.
  2. Add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed.
  3. Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up!You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!

Tags:

  • Asian
  • Chinese
  • Sesame Oil
  • Vegetable
  • Vinegar
  • Green Onion/Scallion
  • Tofu
  • Carrot
  • Entree
  • Appetizer
Contest Entries
  • Your Best One-Pot Meal
  • Your Best Recipe with Green Stuff
  • Your Best Vegan Recipe
  • Your Best Recipe that Cleans Out the Fridge
  • Your Best Recipe with Sesame
  • Your Best Recipes with Tofu

See what other Food52ers are saying.

Recipe by: Alexandra V. Jones

Chef de cuisine @Shelburne hotel Seaview, WA

Popular on Food52

19 Reviews

andrea P. March 23, 2021

I must have done something wrong. The rice wrappers were terrible and the moo shoo was mushooo!

jcasare March 24, 2021

Cooked too long maybe? I just barely stir fried. maybe drain, press and pre-cook the tofu and use firm or extra firm? Good luck if you try it again.

Richard S. October 3, 2019

Loved this dish As good, or better than, any Mu Shu we've had at restaurants. I roasted the tofu with vegetarian (but nothing which made it non-vegan which we are) hoisin and coconut aminos, and skipped the garnish of micro greens. Definitely 5 stars.

Barbara September 19, 2019

This is the best ever Mu Shu veggie dish I’ve ever tasted. Made my own Hoisin sauce (https://www.curiouscuisiniere.com/hoisin-sauce/) yummy and eliminated the tofu. I will definitely be making this again, husband loved it as well. Thanks much for a delightful bursting with fresh flavors recipe!

jcasare May 31, 2019

Delicious. I did add a beaten egg as I associate that with mu shu. otherwise stuck to the recipe. Bagged cabbage worked great.

Tim D. May 21, 2019

Hell yeah!!! Ogdenites unite. Great recipe!

Emily March 9, 2019

Fantastic made them per the recipe. Used rice paper wrappers. Also, used a touch of chilli garlic sauce at the table. I will make these again real soon.

Johanna R. June 1, 2018

I get a plum sauce to put on is that a separate recipe. My local chinese has vegetarian moo shu and i dont know how to re heat the paper thin wrappers and i am in love with plum sauce. Any help here plrase. I can make it and control the oil. Great to have this version.

karon February 26, 2016

Curious of treatment of tofu. Do you put it on in a slab, or do you slice the baked slabs, or what?

Alexandra V. March 21, 2016

I slice it thinly.

Torry September 28, 2015

We had this for lunch today. It was delicious! I changed a few things because I always do. ;) I omitted the mushrooms and instead added some peanuts at the end. We also put some cilantro on with the micro greens. It was fantastic. The kids are asking for it to be moved into the regular rotation. Thanks!

Alexandra V. December 28, 2015

Thanks for the great feedback!

BABblingBeth April 22, 2015

Very tasty and easy! I didn't do the tofu. Instead served as a side dish with Chinese Style Honey Hoisin Sticky Ribs. Also added some fiddlehead ferns, could get creative with additional veggies. Thanks for the tip about using a bagged slaw mix to make life easier: I used Wegmans Asian Slaw, which was perfect.

Alexandra V. April 22, 2015

Thanks for giving it a go! Sooo glad it was successful! You can always sub whatever fresh veg you and have I used some chard the other day and it was great....egg can be used instead of tofu, that is the traditional route. Happy cooking!

sil E. January 13, 2014

Never heard of Mu Shu, but this recipe sure seems tasty!

loubaby January 12, 2014

I love MuShu Pork, so I am definitely going to try these..thanks so much for sharing

Alexandra V. January 12, 2014

My pleasure! Hope you enjoy it!

Pegeen January 11, 2014

Alexandra, these sound delicious. Can you add more details to the recipe about how you bake the tofu? (Temperature and length of time?) Thanks!

Alexandra V. January 11, 2014

Sure! Pre-heat oven to 375, slice your tofu into four slices, I like to dunk each piece in bragg’s liquid aminos to jazz up the flavor, place on a parchment lined sheet pan, bake 30 minutes.

Mu Shu vegetables, vegan but your friends will never know! Recipe on Food52 (2024)

FAQs

What is moo shu vegetable made of? ›

What Are Moo Shu-Style Vegetables? Moo shu is an American-Chinese stir-fry that features chopped or thinly sliced vegetables, egg and sometimes a protein such as chicken, shrimp or pork. It's typically flavored with a hoisin-based sauce and served on a simple, flat pancake similar to a flour tortilla.

What are mu shu wraps made of? ›

Ingredients
  1. 12 ounces lean boneless pork loin, sliced into 1/4 inch thick strips.
  2. 1 onion, thinly sliced.
  3. ¼ cup minced fresh ginger root.
  4. 2 cloves garlic, minced.
  5. 4 cups thinly sliced bok choy.
  6. 1 red bell pepper, sliced.
  7. 10 large white mushrooms, julienned.
  8. 4 cups bean sprouts.
Jul 14, 2022

Is moo shu vegetables healthy? ›

FAQs. Is moo shu vegetable healthy? Yes, it is! This vegan moo shu is made with vegetables, minimal oil, and just a few processed ingredients for a dish you will feel good about serving.

How many carbs are in moo shu vegetables? ›

Calories 147, Calories from Fat 22%, Total Fat 4g, Saturated Fat 1g, Protein 4g, Carbohydrates 26g, Cholesterol 0mg, Sodium 207mg, Dietary Fiber 2g.

Is moo shu real Chinese food? ›

Moo shu pork or mu shu (Chinese: 木须肉), originally spelled moo shi pork (Chinese: 木樨肉) is a dish of northern Chinese origin, originating from Shandong. It invariably contains egg, whose yellow color is reminiscent of blossoms of the osmanthus tree, after which the dish is named.

How do you eat mu shu pancakes? ›

To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

What is Chinese mu shu? ›

The name Moo Shu (Mù Xī/木樨 in Chinese), which originally refers to sweet osmanthus, is used to describe small pieces of scrambled egg as they resemble the tiny yellow flowers of sweet osmanthus trees. So obviously, the two main ingredients of Moo Shu Pork have to be egg and pork.

What is a shu shu vegetable? ›

Chayote (Sechium edule), also known as Cho-Cho in the West Indies and Shu-Shu in Malawi, is a climbing vine which produces avocado-sized fruits.

What is the white crunchy vegetable in Chinese food? ›

What are those crunchy things in your stir-fry? They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes.

What is the bumpy Chinese vegetable? ›

Karela (or bitter melon) is a member of the squash family and looks like a bumpy cucumber. It has a yellowish-green skin and a watery flesh with a bitter flavour. Add sliced karela to curries, stir fries, and soups, or fill with stuffing and serve as a side dish.

Is Moo Shu chicken unhealthy? ›

Moo Shu Chicken

"It's most likely high in sodium and (unhealthy!) fat." Yeung also points out that the hoisin adds unnecessary sugar.

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