Best 4 Easy Moo Shu Vegetable Wraps Recipes

**Moo Shu Vegetable Wraps: A Culinary Journey of Flavors and Textures**

Embark on a tantalizing culinary adventure with our delectable Moo Shu Vegetable Wraps, a symphony of flavors and textures that will delight your palate. This versatile dish, deeply rooted in Chinese cuisine, offers a vibrant explosion of colors, aromas, and tastes. With our carefully curated collection of recipes, you'll discover the art of creating this iconic dish in the comfort of your own kitchen.

From the classic Moo Shu Pork filling to its vegetarian counterpart, the Moo Shu Tofu filling, these recipes cater to diverse dietary preferences. Each filling is a harmonious blend of savory and umami flavors, featuring a combination of tender vegetables, aromatic mushrooms, and a touch of subtle spices. Wrapped in delicate pancakes, these fillings become a symphony of textures, offering a satisfying crunch with every bite.

Our recipes provide step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece. With detailed guidance on preparing the fillings, making the pancakes, and assembling the wraps, you'll be able to replicate this restaurant-quality dish in your own kitchen.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our Moo Shu Vegetable Wraps. Let the vibrant flavors and textures tantalize your senses as you savor this delectable dish, a true testament to the culinary artistry of Chinese cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MOO SHU MUSHROOM WRAPS

Moo Shu Mushroom Wraps image

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced

Steps:

In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.

VEGETABLE MOO SHU

Vegetable Moo Shu image

Vegetable Moo Shu is healthy and vegan, but it's also just plain delicious. But anyone will enjoy this Vegetable Moo Shu, not just vegans and vegetarians

Provided by Bill

Categories Vegetables

Time 40m

Number Of Ingredients 15

Ingredients

1 tablespoon light soy sauce
½ teaspoon sesame oil
1 tablespoon hoisin sauce ((plus extra for serving))
¼ teaspoon ground white pepper
¼ teaspoon salt
3 ½ tablespoons vegetable oil ((divided))
1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
4 ounces spiced tofu ((julienned))
1½ cups celery ((julienned))
1 red bell pepper ((thinly sliced))
6 fresh Shiitake mushrooms ((thinly sliced))
2 cloves garlic ((minced))
1 leek ((julienned, about 3 cups))
1 tablespoon Shaoxing wine
Mandarin pancakes

Steps:

Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!

Nutrition Facts : Calories 139 kcal, Carbohydrate 10 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 356 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

VEGETABLE MOO SHU WRAPS

Vegetable Moo Shu Wraps image

Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets).

Provided by Vegetarian Times Editors

Categories Entrees

Yield 8

Number Of Ingredients 19

Ingredients

1/2 cup vegetable broth or water
2 Tbs. low-sodium soy sauce
2 Tbs. sesame oil
1 Tbs. rice wine vinegar or lime juice
2 tsp. cornstarch
1 tsp. honey
3 large eggs
1 tsp. low-sodium soy sauce
1 tsp. sesame oil
1 Tbs. vegetable oil, divided
1 small red onion, sliced (1 cup)
2 Tbs. grated fresh ginger
1 cup large stemmed shiitake mushrooms, cut into thin strips
2 cloves garlic, minced (2 tsp.)
3 cups shredded cabbage
1 1/2 cups snow peas, sliced lengthwise
1 1/2 cups shredded carrots
2 green onions, thinly sliced on the diagonal
16 Chinese moo shu pancakes or small, thin flour tortillas

Steps:

1. To make Sauce: Combine all ingredients in jar, close lid, and shake to combine. Set aside. 2. To make Filling: Whisk together eggs, soy sauce, and sesame oil in bowl. Heat 1 1/2 tsp. vegetable oil in wok or large skillet over medium heat. Add eggs, swirl to spread over pan, and cook 1 minute. Flip with spatula, and cook 1 minute more. Slide onto cutting board, and slice into thin strips. Set aside. 3. Wipe out wok or skillet, add remaining 1 1/2 tsp. oil, and heat over medium-high heat. Add onion and ginger; stir-fry 2 to 3 minutes, or until onion begins to soften. Add mushrooms and garlic, and stir-fry 5 minutes, or until mushrooms are golden. Add cabbage, snow peas, carrots, and green onions; stir-fry 2 minutes more. Stir in Sauce, and simmer 2 to 3 minutes, or until Sauce thickens. Fold egg strips into stir-fry mixture. Transfer to serving platter, and serve with warm moo shu pancakes, lettuce leaves (if using), and hoisin sauce.

Nutrition Facts : Calories 119 calories

EASY MOO SHU VEGETABLE WRAPS

Easy Moo Shu Vegetable Wraps image

Number Of Ingredients 10

Ingredients

3 green onions, cut into 2-inch pieces
3/4 cup baby carrot, quartered lengthwise
3/4 cup whole kernel frozen corn
2 teaspoons vegetable oil
4 ounces Morningstar Farms® Meal Starters Chik'n Strips veggie chicken (about 1 1/2 cups)
2 cups packaged coleslaw mix
3/4 cup fresh pea pods, halved
1/4 cup hoisin sauce
1/8 teaspoon ground red pepper
6 whole wheat flour tortillas (8-inch) or flour tortillas, warm

Steps:

1. Lengthwise sliver green onion pieces. In large nonstick skillet cook and stir onions, carrots and corn in oil about 2 minutes or until crisp-tender. Stir in Morningstar Farms® Meal Starters Chik'n Strips. Cook and stir over medium-high heat for 1 minute more.2. Stir in cole slaw mix, pea pods, hoisin sauce and red pepper. Cook and stir about 1 minute or until heated through. Spoon about 2/3 cup filling onto each tortilla just below center. Fold bottom edge up. Fold in sides, covering filling.

Nutrition Facts : Nutritional Facts Serves

Tips:

Prep your vegetables in advance: Cut and wash all your vegetables before you start cooking. This will save you time and make the cooking process go much smoother.
Use a large skillet or wok: You'll need a large skillet or wok to cook the filling for your moo shu vegetable wraps. A large cooking surface will help to prevent the vegetables from overcrowding and steaming instead of stir-frying.
Cook the filling in batches: If you're using a lot of vegetables, you may need to cook them in batches. Don't overcrowd the pan, or the vegetables will steam instead of stir-fry.
Use a variety of vegetables: Feel free to use any type of vegetables you like in your moo shu vegetable wraps. Some popular choices include cabbage, carrots, celery, bell peppers, and mushrooms.
Don't overcook the vegetables: The vegetables should be cooked until they are tender but still slightly crunchy. Overcooked vegetables will be mushy and unappetizing.
Use a flavorful sauce: The sauce is what really brings the moo shu vegetable wraps together. Be sure to use a sauce that is flavorful and has a good balance of sweet, sour, and savory flavors.

Conclusion:

Moo shu vegetable wraps are a delicious and healthy meal that can be easily made at home. With a little planning and preparation, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy meal, give moo shu vegetable wraps a try!