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final moo shu vegetable dish

Moo Shu Vegetables Recipe (w/ optional baked tofu)


2-4 servings

Prep time

15 minutes

Cooking time

12 minutes



Think of Moo Shu vegetable as a Chinese veggie burrito that is full of veggies with crunch, texture, and great flavors. Instead of salsa, it uses hoisin sauce. The meal prep can be quick if you have simple tools like a mandoline to shred the veggies quickly or use a pre-packaged/cut bag of cole slaw veggies.

Moo Shu (or Mu Shu) was one of our family’s go-to meals when we ate out at a Chinese restaurant. My dad always ordered like “Mu Shu Pork, and please give us extra pancakes!” Over the years I stopped enjoying Chinese takeout due to too many bad American-Chinese food experiences of greasy and oily food. Fresh and clean tasting American Chinese food was limited to places like San Francisco, but I don’t get to eat there much. Rather than waiting for a trip to SF, it became much easier to make my own quick and healthy version of moo shu.

As far as the “pancakes” or wraps go, I usually use flour tortillas because it is easy. If I happen to be passing by an Asian market, I might pick up some of the frozen moo shu wrappers, but it isn’t required to make this dish. Years ago I made the wraps from scratch and hadn’t done it again because as you might imagine, it is just too much work most nights.

Here are the typical ingredients I use when making mu shu vegetable.

Baked Tofu

Baked tofu is a nice addition to vegetable moo shu. The crispy texture gives more depth to the dish and also adds flavor. I don’t always add tofu. The decision to add tofu largely depends on what I have in my fridge and how much time I have. If the moo shu is the main dish for dinner, then I like to add tofu to make it more filling. Here is the baked tofu recipe.

baked tofu plated


These tools for making moo shu aren’t mandatory by any means but, they will make this meal quick and easy if you have them.

A mandoline, a micro-planer, a garlic press will speed up the prep of this dish.

Egg Prep

Scramble three eggs with salt and pepper, cook on medium heat as one big piece and flip. Slice into pieces off heat.

Vegetable Prep

Use the mandoline to shred the savoy cabbage and red cabbage.

After shredding, you can pick out the pieces that are all stalk and discard.
Here are the the prepped veggies (and eggs).

Cooking Veggie Moo Shu

Heat the oil in the pan on medium heat. Add sauté the cabbages and mushrooms until soft, about 7-8 minutes.

Add oil and sauté the cabbage and mushrooms.

When the cabbage and mushrooms are tender, add the garlic, ginger, cooked eggs, raw carrots, (baked tofu if you made it) and sauce. When you start to smell the garlic and ginger cooking (about 30 seconds) and everything is well mixed the dish is ready to serve. Move to a serving plate and sprinkle sesame seeds on top.

Sprinkle roasted sesame seeds on top of the moo shu vegetables.

Tortilla Prep

Heat the tortillas on medium-high.

Serving Moo Shu

Scoop moo shu onto warmed tortillas and drizzle with hoisin sauce.

final moo shu vegetable dish

Moo Shu Vegetables

  • Author: Food Level
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings 1x
  • Category: vegetables
  • Method: stir fry
  • Cuisine: asian


Enjoy a Chinese veggie burrito called moo shu vegetable full of cabbage, carrots and eggs topped with hoison sauce.




  • 3 tbs. olive oil
  • 4 cups savoy cabbage [about 1/2 head] (shredded)
  • 1 cup red cabbage [about 1/4 head]  (shredded)
  • 1.5 cups of shiitake mushrooms (sliced)
  • 1 large carrot (grated)
  • 3 eggs (scrambled w/ salt & pepper)


  • 1 tsp. fresh ginger
  • 1 tbs. fresh garlic [about 3 cloves]
  • 1 tbs. rice wine vinegar
  • 1 tbs. soy sauce
  • 2 tsp. sesame oil
  • 1 tbs. hoisin sauce
  • freshly ground pepper

Other items

  • 6 medium flour tortillas
  • 6 tbs. Hoisin sauce for drizzling on moo shu
  • 1 tbs. toasted sesame seeds



  1. Combine all sauce ingredients. 
  2. In large skillet add 1 tbs. olive oil to medium heat pan. Add eggs untouched until they start to look solid at edges. Use a spatula to flip over the eggs.  Remove from pan shortly after flipping and cut cooked eggs into small pieces. 
  3. Wipe out pan and heat remaining 2 tbs. oil until shimmering. Add cabbages and mushrooms and sauté until softened and start to brown (about 5-10 minutes)
  4. Add remaining filling: carrots, cooked eggs, baked tofu (if using).
  5. Add combined sauce ingredients and cook until you can smell the garlic/ginger and ingredients mixed well (about 1-2 minutes) and remove from heat. 
  6. Heat clean pan to medium-high heat to warm tortillas. 
  7. Serve immediately on warm tortillas with a drizzle of hoisin sauce. 


  • For a really quick meal buy a pre-cut cabbage mix (coleslaw mix)
  • Great additions include: mung beans, sliced green onions or sliced red bell pepper.
  • Moo shu wrappers are a great substitution for flour tortillas if you can find them at an Asian market. Usually they are in the frozen section. 
  • For a vegan alternative make without the eggs.


  • Serving Size: 1.5 cups
  • Calories: 378
  • Sugar: 14g
  • Sodium: 899mg
  • Fat: 19.4g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0
  • Carbohydrates: 44.9g
  • Fiber: 7g
  • Protein: 10g
  • Cholesterol: 124g

Keywords: asian, vegetarian, mu shu

Tell us, how was your moo shu? What did you do differently if anything. Let us know as a comment below.


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