Moo Shu Vegetables with Chinese Pancakes

Treat your taste buds to the vibrant flavors of Moo Shu Vegetables with Chinese Pancakes—a delightful vegetarian twist on a classic Chinese dish that's as fun to eat as it is to make! This recipe features an irresistible medley of tender-crisp vegetables like cabbage, shiitake mushrooms, and snow peas stir-fried with aromatic ginger and garlic in a savory soy-hoisin sauce. The dish is served with homemade Chinese pancakes, crafted from scratch for a soft, flaky texture that's perfect for wrapping the flavorful filling. In just under an hour, you can enjoy a satisfying, wholesome meal that combines fresh ingredients, simple cooking techniques, and authentic Asian-inspired flavors. Perfect for weeknight dinners or a festive gathering, these moo shu wraps are a crowd-pleasing favorite that will transport you straight to the heart of Chinese cuisine.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Boiling water
• 3 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 2 cups Cabbage, thinly sliced
• 1 large Carrot, julienned
• 1 cup Shiitake mushrooms, sliced
• 0.5 cup Bamboo shoots, julienned
• 0.5 cup Snow peas, thinly sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 3 tablespoons Soy sauce
• 3 tablespoons Hoisin sauce
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 stalks Green onions, thinly sliced

Directions

Step 1

In a large bowl, combine the all-purpose flour with the boiling water. Mix until a dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes.

Step 2

Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly. Brush the top of one piece with sesame oil and stack another piece on top. Roll the stacked pieces into a thin circle, about 6-7 inches wide. Repeat with the remaining dough, creating 6 pairs total.

Step 3

Heat a nonstick skillet over medium heat. Cook each rolled pancake stack for 1-2 minutes on each side until light brown spots appear. Carefully peel the two pancakes apart while warm. Cover with a clean towel to keep warm.

Step 4

In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch, and water. Set aside.

Step 5

Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant.

Step 6

Add cabbage, carrots, mushrooms, bamboo shoots, and snow peas to the wok. Stir-fry for 5-6 minutes until vegetables are tender but still crisp.

Step 7

Pour the sauce mixture over the vegetables. Stir well to coat and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and stir in sliced green onions.

Step 8

Serve the Moo Shu vegetables hot with the prepared Chinese pancakes. Spread a small amount of hoisin sauce on a pancake, add a scoop of vegetables, and roll it up to enjoy.

Nutrition Facts

Serving size	(1255.2g)

Amount per serving	% Daily Value*
Calories	1827.9

Total Fat 74.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 35.2g
Cholesterol 1.4mg	0%
Sodium 2614.5mg	0%
Total Carbohydrate 254.5g	0%
Dietary Fiber 24.4g	0%
Total Sugars 33.8g
Protein 44.0g	0%

Vitamin D 36IU	0%
Calcium 234.3mg	0%
Iron 16.7mg	0%
Potassium 2525.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 9.5%

Carbs: 54.7%