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Moo Shu Vegetables

Moo Shu Vegetables
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This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

Prep: 5 minutes | Cook: 15 minutes | Total Time: 20 minutes
  • 3 teaspoons
    toasted sesame oil, divided
  • 4 large
    eggs, lightly beaten
  • 2 teaspoons
    minced fresh ginger
  • 2 cloves
    garlic, minced
  • 1 12-ounce bag
    shredded mixed vegetables such as “rainbow salad” or “broccoli slaw”
  • 2 cups
    mung bean sprouts
  • 1 bunch
    scallions, sliced, divided
  • 1 tablespoon
    reduced-sodium soy sauce
  • 1 tablespoon
    rice vinegar
  • 2 tablespoons
    hoisin sauce
  1. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
  2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
Nutritional Information

Makes: 4 servings
Serving Size: 1 1/4 cups
  • Calories171
  • Fat9g
    • Saturated fat2g
  • Cholesterol212 mg
  • Carbohydrates14 g
    • Dietary fiber4 g
  • Protein11 g
  • Sodium328 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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