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Moo Shu Inspired

November 7, 2013


Sorry for the messy photo!  We were hungry and it was quite a surprise that this dish was so yummy.  After my second bite, I grabbed the camera, clicked and then dove back in.

I have long loved Moo Shu from the Chinese restaurants.  But I must say, I’m a bit nervous about what exactly goes into their dishes.  So, about 6 months ago, I put “Moo Shu” onto the “Aspire to Make” list.  I did a ton of research online but never found a recipe that I liked all of.  So this is a amalgamation  of the pieces of the recipes that I did like.  Tonight I finally got around to making it.  Luckily, I had Allen as my helper.  AJ is fighting a cold, so I insisted that he wash his hands again even though he had done so recently.  He resisted, so he stayed in the living room.  The cabbage was a “particularly sweet” variety from the local organic farm, Blue Heron.  We did not have the pancakes.   I used butter as my cooking oil, I think it added a lot to the flavor.  I used water instead of vegetable broth, next time I’ll use chicken broth that I store in the freezer in ice cube chunks.  I used white button mushrooms that I cut fairly small and sauted extra long to cook down as much as possible.  Hoisin Sauce is the only suspect ingredient, with a long list of ingredient “no-no”s, but a compromise I’m willing to make since it makes eating so many good veggies a pleasure.   It turned out to be kind of a cooked cabbage salad, with lovely accent pieces of chicken, mushrooms, eggs, scallions and carrots.  Delicious and going onto our repeat list!

Moo Shu Inspired


  • 1 small cabbage or bag of shredded cole slaw mix or Napa Cabbage = Chinese Cabbage (long and thin)
  • 1 carrot grated
  • 6 scallions, split in half, cut into ½” lengths
  • 1 c white mushrooms, sliced (dried shitake?)
  • ¼ c vegetable stock or water or (chicken broth ice cubes)
  • 1 t garlic chopped
  • 2-4 T soy sauce (I used gluten free Tamari)
  • ½ c Hoisin Sauce
  • 3 eggs
  • (optional) meat of choice, in small strips
  • (optional) rice pancakes


in Wok with oil as needed:

  • (optional: rice pancakes (steam as directed))
  • scramble eggs, set aside – I did in a separate pan.
  • cook meat, set aside – I did in butter and added Hoisin Sauce here, left as much sauce in pan as possible for
  • sauté mushrooms first, set aside, again leaving as much sauce as possible
  • then sauté garlic 30 sec, then add veggies (cabbage, carrots)
  • cook 2 min
  • add soy sauce and scallions
  • keep stirring to coat cabbage, etc with the broth and soy sauce
  • when cabbage still crisp but almost tender, add mushrooms, egg & meat to reheat


  • Hoisin Sauce on side
  • (optional:  wrap in pancakes)
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