Follow Me on Pinterest

Tuesday, September 24, 2013

A Chinese Takeout Favorite Reinvented for the Healthy Eater!

Happy Tuesday! Last night I made one of my childhood favorites from Chinese takeout - moo shu vegetables! When I was little my favorite thing to order was the moo shu pork, with the fun, messy little pancakes that get all over your fingers. In today's world, I no longer eat the pork but still love the messy pancakes and delicious Chinese food flavors. Yum. So I bring you the healthier, happier, veggie-friendly moo shu!

Moo Shu Vegetables
I used big whole wheat wraps and
soy sauce for dipping!

Printed in The Washington Post, April 27, 2011

  • 3 teaspoons toasted sesame oil
  • 4 large eggs
  • 6 to 8 scallions
  • 1-inch piece ginger root
  • 2 medium cloves garlic
  • 12 ounces shredded vegetables or prepared slaw mix (from the produce department)
  • 2 cups mung bean sprouts
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 2 tablespoons hoisin sauce
  1. Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat.
  2. Lightly beat the 4 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes, or just until the eggs are set. Transfer to a bowl.
  3. Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat.
  4. Trim the scallions and cut them on the diagonal into thin slices. Peel and mince the ginger to yield a tablespoon. Mince the garlic to yield 2 teaspoons.
  5. Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the shredded vegetables or slaw mix, the mung bean sprouts, half of the scallions, the soy sauce and the vinegar; stir to combine, then cover and cook for about 3 minutes, stirring once or twice.
  6. Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes.
  7. Stir in the remaining scallions. Divide among individual plates; serve hot. 
Lizzy Bee's Note: I added grilled chicken for my husband to add a little extra protein...same could be done with shrimp, cut into small pieces.

No comments:

Post a Comment