One of my most favorite things is Sunday night Chinese takeout and I always order Moo Shu, until now! This recipe was inspired by Detoxinista’s Egg Roll in a Bowl, but I made a few tweaks and I think it tastes like a less greasy and more delicious Moo Shu. It can be made vegan or with egg or with any protein you like. You can also add or take away any veggies based on your tastes or what you have on hand. If you’re in a rush, Trader Joes sells most of the veggies already shredded or chopped. Hope you’ll give my Moo Shu Veggie a try and let me know what you think! Also, don’t forget to tag me in all of your foodie creations at @livlight_ and #livlight.
- 1 tbsp olive oil
- 1/2 red onion, thinly sliced
- 1 cup shredded carrots
- 4 cups shredded cabbage
- 1 cup sliced mushrooms, chopped roughly
- 1-2 cups broccoli cut in small florets
- 1/2 can water chestnuts, chopped
- 2 eggs
- 1 tbsp tamari
- 1 tbsp coconut aminos
- 1 teaspoon toasted sesame oil
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
- sriracha to taste
Add olive oil to a wok or large skillet and heat on medium-high. Add red onion and cook until starting to soften. Add carrots, cabbage, and mushrooms and cook to desired doneness. I like mine very al dente. Set aside on the lowest heat. In a separate medium-sized skillet sauté broccoli until just soft and add to wok. In the same skillet, scramble the two eggs and set aside. Add tamari, aminos, sesame oil, and water chestnuts to the veggie mixture and combine well. Fold eggs in gently and garnish with green oils, sesame seeds, and sriracha.