Mu Shu vegetables is a vegetarian dish. Mu Shu means egg, so the most important thing about this dish is that it contains eggs. The secret is that when you fry it, you fry the white of the scallions along with the oil until it’s fragrant, so the dish contains both the smell of the scallions and the smell of the eggs. Another secret is to fry with sesame oil, which can give all vegetarian dishes a stronger sesame oil flavor.
Mu Shu vegetable recipe
This is a one-pot recipe and can be prepared very quickly. First of all, I fried the eggs directly without making an egg wrapper. If you want to try how to fry the egg wrapper, please check out Moo Shu Chicken.
Another important point is that Bella mushrooms should be pan-fried first in a clean, preheated pot without oil as long as there are mushrooms. Let them fry for about 2 minutes on one side first without turning them over. Turn them over or fry them when the water appears on the surface and is burnt yellow on the back. When the water of the mushrooms has evaporated in this way, they develop a strong mushroom flavor. This is the secret of Chinese restaurants to fry mushrooms.
Ingredients
These are authentic Chinese mu shu vegetable ingredients. However, you can add any other vegetables you prefer or have in your refrigerator. Make sure you’ve egg though, that’s the most important thing.
- Egg – to make a nice golden brown scrambled egg.
- Cabbage – shredded or you can use a coleslaw mix. This is a quick and easy method.
- Carrot – shredded.
- Bella mushrooms – sliced and pan-fried at the beginning.
- Bean sprouts – just quickly toss with the other ingredients. They can be cooked very quickly.
- Spring onions – remember to fry the white part first, the green part comes last.
How to make
- Fry the mushrooms in a skillet over medium-high heat for about 2 minutes, stirring, then turn them until brown.PRO TIP: When the water of the mushrooms has evaporated in this way, they develop a strong mushroom flavor.
- In the same pan, set aside the mushrooms, pour in the oil, add the carrots and fry them for 1~2 minutes. Then fry them together with the mushrooms for 1~2 minutes.
- In the same pan, set aside the mushrooms and carrots. Pour the beaten egg to fry.
- Add the white part of the scallions so you get a nice frequency.
- Pour the sauce, you can mix all the sauce together in a bowl beforehand.
- Add the cabbage and stir fry for 1 minute.
- Add bean sprouts and green onions and stir fry for 1 minute.
- Be sure to adjust the flavor.
How to eat
You can eat them with rice. Or you can make a wrap by pulling off a pancake, spreading it with a thin layer of hoisin sauce, and putting a bunch of vegetables on top.
You can also find the pancakes in the frozen section of an Asian market, usually labeled Moo Shu Wrapper or Duck Wrapper.
You can also use scallion pancakes as a substitute. This way you get a big roll and more filling. You can find a recipe for scallion pancakes in my earlier post.
Possible variations:
- Add in extra veggies: you’re welcome to add in any other stir-fry veggies that you love, such as broccoli, red peppers, snap peas, etc.
- Vegan proteins: dried tofu, bean curd, or baked cauliflowers.
- Use different mushrooms: Baby Bella mushrooms or shiitakes. Or any other kinds of mushrooms.
- Make it spicy: Feel free to mix in some homemade chili oil.
Other vegetarian dishes to try:
SPICY CUCUMBER SALAD
Easy Asian Crispy Garlic Tofu
VEGETABLE CHOW MEIN
TARO MILK TEA
SANDWICH ROLLS -NO KNEAD, NO BUTTER
SAUTEED EGGPLANT AND GREEN BEANS
Watch how to cook:
Ingredients
- 3 eggs ,lightly beaten
- 1/2 or 1/4 cabbage ,shredded or coleslaw
- half carrot ,shredded
- 8~10 Bella mushrooms or shiitake mushrooms ,thinly sliced
- 2 cups bean sprouts
- 3 green onions ,sliced 1" strips
- 1 tablespoon sesame oil
Sauce
- 1 tablespoon Chinese black vinegar
- 1.5 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt
- 20 ml water
Instructions
- Mix the sauce- Combine all the sauce ingredients in a medium bowl and stir until fully combined. Set aside.
- Fry the mushrooms in a skillet over medium-high heat for about 2 minutes without oil, then turn or stir them until the back is lightly browned. Set the mushrooms aside. (Note 1)
- In the same pan, pour in the sesame oil, add the carrots and fry them for 1~2 minutes. Then fry them together with the mushrooms for 1~2 minutes. Set them aside.
- Pour in sesame oil and then the beaten egg to make scrambled eggs. But don't mix the egg with other carrots and mushrooms before the scrambled egg is fried.
- Add the white part of the scallions and stir for 1 minute so you get a nice frequency.
- Pour the sauce, add the cabbage and stir fry for 1 minute.
- Add bean sprouts and green onions and stir fry for 1 minute.
- Ready to serve.
Video
Tips & Notes:
- When the water of the mushrooms has evaporated in this way, they develop a strong mushroom flavor. This is the secret of Chinese restaurants to fry mushrooms. And with it you can prepare any dish with any kind of mushrooms.
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Thank you~ Hope you enjoy the recipes.