The Ultimate Takeout-at-Home: Vegetarian Moo Shu!
Ready to skip the takeout menu? My Vegetarian Moo Shu is a game-changer! It’s a vibrant stir-fry of savory shredded eggs and crisp-tender vegetables, all bundled up in delicate, homemade Mandarin pancakes. The best part? It’s a fantastic make-ahead meal, perfect for impressing guests or for a stress-free weeknight dinner. Get ready to roll!
SERVES 4
Ingredients
• For the Dipping Sauce
• 1/4 cup / 60 ml tamari or other soy sauce
• 1/2 cup / 120 ml water
• 2 tablespoons Chinese rice wine or dry sherry
• 2 slices fresh ginger, 1-inch wide
• For the Filling
• 1/2 cup dried tiger lily buds
• 1 tablespoon dried cloud ears, also known as tree ears
• 1 tablespoon Chinese rice wine or dry sherry
• 2 tablespoons tamari or other soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 2 teaspoons minced fresh ginger
• 2 cups / 170 g finely shredded cabbage
• 2 cups / 170 g thinly sliced mushrooms
• 1/2 cup finely chopped water chestnuts
• 6 scallions, shredded
• 1/4 cup / 60 ml peanut oil, divided
• 4 large eggs, well beaten
• 2 teaspoons Asian sesame oil
• Salt and freshly ground pepper to taste
• Mandarin Pancakes for serving (see next recipe)
Instructions
1. Prepare the Mandarin Pancakes according to the recipe and set them aside.
2. Make the Dipping Sauce: In a small saucepan, bring the tamari, water, rice wine, and ginger slices to a boil. Simmer for 1 minute. Remove and discard the ginger. Pour the sauce into small individual dipping bowls.
3. Rehydrate the Dried : Place the tiger lily buds and cloud ears in separate small bowls. Cover each with hot water and let them soak for 30 minutes.
4. Prep the Soaked : Drain the tiger lily buds, rinse them under cold water, and trim off any hard ends. Cut the buds in half. Drain the cloud ears, rinse them, and chop them finely.
5. Mix the Stir-Fry Sauce: In a small bowl, whisk together the rice wine, tamari, cornstarch, and sugar until smooth. Set aside.
6. Cook the Eggs: Heat a wok or large skillet over medium heat. Add 2 tablespoons of peanut oil. Once hot, pour in the beaten eggs and cook, tossing constantly, until they are just set, about 3 minutes. Transfer the cooked eggs to a plate.
7. Stir-Fry the Vegetables: Add the remaining 2 tablespoons of peanut oil to the hot wok. Add the minced ginger and stir-fry for 15 seconds until fragrant. Add the cabbage and stir-fry for 2 minutes, then add the mushrooms and stir-fry for another 2 minutes. Add the water chestnuts, tiger lily buds, and cloud ears, and continue to stir-fry for 2 more minutes.
8. Combine and Finish: Roughly chop the cooked eggs and add them back to the wok. Give the stir-fry sauce a quick re-stir, then pour it into the wok. Toss everything together for 2 minutes until the sauce thickens. Add the shredded scallions, toss once more, and remove from the heat.
9. Serve: Transfer the filling to a serving bowl. Drizzle with sesame oil, season with salt and pepper, and toss to combine. To eat, spoon the filling onto a warm Mandarin pancake, roll it up, dip it in the sauce, and enjoy!
Nutritional Information
• Estimated values per serving, without pancakes.Calories: 350 kcalProtein: 15 gFat: 22 gCarbohydrates: 25 gFiber: 6 gPlease note that these are estimates and can vary based on the specific used.
Pro Tips
• for Perfect Moo Shu
• The filling and pancakes can be made up to 24 hours in advance. Store them separately in the refrigerator and gently reheat before serving for a stress-free meal.
• Streamline your prep by chopping all the fresh vegetables while the dried tiger lily buds and cloud ears are soaking.
• Can’t find tiger lily buds or cloud ears? Substitute them with an equal amount of rehydrated and thinly sliced shiitake mushrooms for a similar chewy texture and umami flavor.
• For the best egg texture, cook the eggs in a hot wok until just set, then remove them immediately. They will finish cooking when added back to the stir-fry, preventing them from becoming tough.
FAQ
Q: What can I use instead of tiger lily buds and cloud ears
A: If you can’t find dried tiger lily buds or cloud ears, you can easily substitute them with an equal amount of rehydrated and thinly sliced dried shiitake mushrooms. They provide a similar chewy texture and a wonderful umami flavor that works perfectly in this dish.
Q: Can I add more protein to this vegetarian moo shu
A: Absolutely! To boost the protein, consider adding firm or extra-firm tofu. Press the tofu well, cut it into thin strips, and pan-fry it until golden before adding it to the stir-fry near the end. Strips of seitan or shelled edamame are also excellent protein-rich additions.
Q: How can I make this moo shu recipe vegan
A: To make this recipe vegan, simply replace the eggs. A great option is to make a simple tofu scramble. Crumble a block of extra-firm tofu and sauté it with a pinch of turmeric for color and black salt (kala namak) for an ‘eggy’ flavor. Set it aside and add it back to the wok at the end, just as the recipe directs for the eggs.
Q: How do I store and reheat leftover moo shu
A: This recipe is perfect for making ahead. Store the moo shu filling and the Mandarin pancakes in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the pancakes in a steamer or microwave, and reheat the filling in a wok or skillet over medium heat until warmed through.
