Moo Shu Vegetables

Moo shu usually shows up with pork, but this all-vegetable version is just as satisfying and faster than ordering takeout. Shredded vegetables and crunchy bean sprouts get a quick stir-fry with ginger, garlic, fluffy scrambled egg, and a glossy hit of hoisin.

The egg is handled smartly. You scramble it first, pull it out, and wipe the pan, then fold it back in at the very end. That keeps the curds tender and golden instead of overcooked and rubbery from sitting in the hot pan the whole time.

Speed is the name of the game. The vegetables cook covered for just a few minutes so they stay crisp-tender with some bite, and the hoisin goes in at the end, where its sweet-savory depth coats everything without scorching. Pile it into warm Mandarin pancakes or tortillas with an extra smear of hoisin, or just eat it as a light, fast stir-fry over rice.

Chef Tips

• Cook the eggs separately and add them back at the end so they stay soft instead of overcooking.
• Don’t overcook the vegetables; a few covered minutes keeps them crisp-tender with bite.
• Use a bag of pre-shredded slaw or stir-fry vegetables to get this on the table in minutes.

Variations

• Add sliced shiitake mushrooms or shredded cabbage for more body.
• Stir in cubed tofu or edamame for extra protein, or use cooked pork or chicken to go traditional.
• Wrap in warm flour tortillas or Mandarin pancakes with extra hoisin for the full moo shu experience.