Moo Shu Vegetables

Moo Shu Vegetables

Moo Shu Vegetables

You won't even miss the meat in this nutritious all-vegetable version of classic moo shu. Wrapping the savory filling in flour tortillas makes preparation a snap.


Makes 8 servings


1/2 package dried Chinese black mushrooms (6 or 7 mushrooms)
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups shredded napa or green cabbage
1 red bell pepper, cut into short, thin strips
1 cup fresh bean sprouts or canned bean sprouts, rinsed and drained
2 large green onions, cut into short, thin strips
1 tablespoon teriyaki sauce
1/3 cup plum sauce
8 (6-inch) flour tortillas, warmed


  1. Soak mushrooms in warm water 20 minutes. Drain; squeeze out excess water. Discard stems; slice caps.
  2. Heat oil in wok or large nonstick skillet over medium heat. Add garlic; stir-fry 30 seconds.
  3. Add cabbage, mushrooms and bell pepper; stir-fry 3 minutes. Add bean sprouts and green onions; stir-fry 2 minutes. Add teriyaki sauce; stir-fry 30 seconds or until mixture is hot.
  4. Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup of vegetable mixture over sauce. Fold bottom of each tortilla up over filling, then fold sides over filling.

Nutritional Information

Serving Size: 1/8 of total recipe
Calories 147
Calories from Fat 22 %
Total Fat 4 g
Saturated Fat 1 g
Carbohydrate 26 g
Fiber 2 g
Protein 4 g
Sodium 207 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1
Fat 1/2

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