Best 4 Moo Shu Style Vegetable Pancakes With Watercress Salad And Mung Bean Sprouts Recipes

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**Moo Shu-Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts: A Culinary Journey into Flavor and Texture**

Embark on a culinary adventure with our delectable Moo Shu-Style Vegetable Pancakes, a harmonious blend of textures and flavors that will tantalize your taste buds. These savory pancakes are brimming with an array of colorful vegetables, each adding its unique essence to the symphony of flavors. The crispy exterior yields to a tender and succulent interior, while the accompanying watercress salad and mung bean sprouts provide a refreshing and vibrant contrast. This recipe offers a delightful balance of taste and health, making it a perfect choice for those seeking a satisfying and nutritious meal.

Let's cook with our recipes!

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

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

MOO SHU PANCAKES



Moo Shu Pancakes image

I went web-surfing to see if I could find a recipe for homemade pancakes to go along with Toni Gifford's Moo Shu Vegies #137090 because I wanted an authentic taste and due to a little web-surfing this is what I found. I don't know how authentic it is but I'm willing to give it a try. Thanks for the idea Toni and thanks to Tom Fitzmorris for posting it. I haven't made this yet so times are just a guesstimate but please feel free to change it.

Provided by Darlene28

Categories     Asian

Time 1h30m

Yield 40 pancakes, 6-8 serving(s)

Number Of Ingredients 4

2 cups bread flour
1 cup water, nearly boiling
1/8 teaspoon salt
1 teaspoon sesame oil

Steps:

  • Mix the salt into the flour with a fork. Pile the flour onto a clean counter and make a well in it with your fingers. Pour the oil into the well, followed by about half of the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for a bout 10 minutes or until smooth.
  • Divide the dough into 18- 20 balls of about equal size. Flatten and roll them out into discs about 2-3 inches in diameter. Brush the tops of half of these with a little oil and place the other half of these on top. Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across. Stack with waxed paper in between the pancakes.
  • Heat a griddle or large ungreased skillet over medium-low heat. cook one at a time turning often until bubbles begin to form in the dough. Do not brown! With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water. Continue doing this until all the pancakes are done. Enjoy with Toni's Moo Shu Vegetables!

MOU SHU VEGETABLES WITH ASIAN PANCAKES



Mou Shu Vegetables with Asian Pancakes image

Looking for an Asian-inspired dinner? Then check out these pancakes made using Bisquick® Original baking mix, packed with sprouts, mushrooms and coleslaw - ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 11

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick™ Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.
  • Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.
  • Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.
  • Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg

MOO SHU VEGETABLES WITH CHINESE PANCAKES



Moo Shu Vegetables with Chinese Pancakes image

Make and share this Moo Shu Vegetables with Chinese Pancakes recipe from Food.com.

Provided by Dancer

Categories     Soy/Tofu

Time 36m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons roasted sesame seed oil
2 green onions, thinly sliced
2 cups bok choy, thinly sliced
1/2 red bell pepper, thinly sliced
1 carrot, thinly sliced
1/2 cup mushroom, thinly sliced
1/2 cup mung bean sprouts
4 ounces reduced-fat firm tofu, crumbled
2 teaspoons fresh ginger, peeled,grated
1 clove garlic, minced
1 tablespoon soy sauce or 1 tablespoon hoisin sauce
6 frozen Chinese pancakes or 6 wheat crepes (thawed)

Steps:

  • Preheat the oven to 325 F degrees.
  • Wrap pancakes in foil and place in oven to warm, about 8 minutes.
  • Heat sesame oil in a wok or large skillet until very hot.
  • Add green onions, bok choy, red bell pepper, carrots and mushrooms.
  • Stir-fry vegetables 3 to 4 minutes until crisp tender.
  • Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
  • Stir in tamari and extra hoisin sauce.
  • To eat, drizzle a spoonful of hoisin sauce across center of pancake.
  • Top with generous helping of vegetables and roll up burrito style.

Tips:

  • Prep your vegetables in advance: Cutting and slicing your vegetables ahead of time will make the cooking process much quicker and easier.
  • Use a large skillet or griddle: This will allow you to cook all of the pancakes at once.
  • Don't overcrowd the pan: Make sure to leave enough space between each pancake so that they can cook evenly.
  • Cook the pancakes over medium heat: This will help to prevent them from burning.
  • Flip the pancakes carefully: Use a spatula to gently flip the pancakes so that they don't break.
  • Serve the pancakes immediately: These pancakes are best served hot and fresh.

Conclusion:

These moo shu-style vegetable pancakes are a delicious and healthy way to enjoy your favorite Chinese takeout dish. They're easy to make and can be tailored to your own taste preferences. Serve them with watercress salad and mung bean sprouts for a complete and satisfying meal.

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