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Stir-fried moo shu vegetables with carrots, celery, red pepper, cabbage and shiitake mushrooms, served in wooden bowls with chopsticks.

Vegan Moo Shu Vegetables

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Moo shu is a traditional northern Chinese stir fry made with meat, cabbage, scrambled eggs, shiitake mushrooms, and green onions, seasoned with minced ginger and garlic, soy sauce, and rice cooking wine, and served with rice or noodles in China or warm tortillas in the U.S. This version is vegan, loaded with vegetables, and comes together in 30 minutes. What I love about this dish is that I can prepare it ahead of time and on a busy weeknight when I have less than 10 minutes to make dinner, I can quickly stir fry the vegetables with the sauce, and voila! I have a delicious, healthy, warm dinner ready.  
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon light soy sauce or gluten-free soy sauce
  • 1/2 teaspoon sesame oil
  • 1 tablespoon hoisin sauce, (plus extra for serving)
  • 1 tablespoon garlic, (minced)
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon salt
  • 3 1/2 tablespoons sesame oil, (divided)
  • 3 cups carrots, (julienned)
  • 3 cups celery, (julienned)
  • 1 red bell pepper, (thinly sliced)
  • 10 fresh shiitake mushrooms, (thinly sliced)
  • 2 cups cabbage, (thinly sliced)
  • 2 tablespoons leek, (finely chopped, optional)
  • 1 tablespoon Chinese cooking wine
  • Tortillas or gluten-free tortillas

Instructions

  • Stir together light soy sauce, sesame oil, hoisin sauce, white pepper, and salt. Set aside.
  • Heat wok over high heat with ½ tablespoon oil, then stir-fry julienned carrots for 90 seconds, remove and set aside. 
  • Using the same method, with ½ tablespoon oil each, stir fry celery, red bell pepper, shiitake mushrooms, and cabbage all separately, then set aside. (Be careful not to overcook the vegetables; you want them crunchy!)
  • Heat wok over high heat again with remaining tablespoon oil, then add minced garlic and leeks.
  • Stir fry until the leeks are just wilted (about 2 minutes), then add carrots, celery, bell pepper, mushrooms, and cabbage back to the wok.
  • Spread Chinese wine around the perimeter of the wok, then add in the sauce mixture. 
  • Stir fry everything together for another minute.
  • Serve immediately with hot tortillas.

BON APPÉTIT!

    Nutrition

    Serving: 4peopleCalories: 213kcalCarbohydrates: 21gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 600mgPotassium: 762mgFiber: 7gSugar: 10gVitamin A: 17400IUVitamin C: 60mgCalcium: 87mgIron: 1mg