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Moo Shu Vegetables

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Moo Shu Vegetables
Servings: 4 1.25 cups
Calories: 208kcal


  • 2 clove garlic
  • 2 teaspoon ginger root, fresh
  • 8 stalk green onion
  • 4 teaspoon sesame oil
  • 6 large egg
  • 2 cup shredded veggies, bagged (such as broccoli slaw)
  • 2 cup Mung beans, mature seeds, sprouted, raw
  • 1 tablespoon soy sauce, gluten free
  • 1 tablespoon vinegar, cider
  • 2 tablespoon Hoisin sauce
  • 2 cup pineapple


  • Mince garlic and ginger. Slice the green onions length wise. (Should be about 1 bunch of green onions.)
  • Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat.
  • Add slightly beaten eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
  • Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
  • Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine.
  • Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
  • Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
  • Stir in the remaining scallions and remove from the heat.
  • Serve with pineapple on the side.


Calories: 208kcal | Carbohydrates: 13g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 279mg | Sodium: 484mg | Fiber: 5g | Sugar: 6g