These moo shu vegetables taste like they are from your favorite Chinese restaurant - but completely homemade. Follow this easy and light recipe to make a batch of this yummy seasoned veggie dish. It's a colorful and delicious way to eat the rainbow! Meta lovers can also try this Moo Shu Chicken or Moo Shu Beef.
Have you heard of the term "eat the rainbow"? It's one of my favorite ways to cook because it makes sure that I use various vegetables. Studies have shown that the more vibrant a vegetable, the more nutrients it has. I also know that I'm adding more textures and flavors to my dish when I use colorful veggies!
That's why I love this moo shu vegetable stir fry. It's packed full of veggies and seasoned with some go-to Asian flavors and ingredients.
Perhaps one of the best things about this recipe is the stir fry sauce. You don't have to use a ton of sugar. This is a really healthy side dish that doesn't have a single teaspoon or drop of added sugar in it (except for what is already in the Hoisin sauce). It's fantastic!
Keep reading, and you'll discover how to make this recipe perfect for yourself - and how to serve it as part of a healthy dinner too.
What You’ll Need and Easy Swaps
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, here are some additional tips and information about what I used in this easy stir fry recipe.
- Hoisin Sauce: This is what gives the vegetables their flavor. It's a thick, salty sauce that has a slightly sweet taste! It's made from fermented soybean paste and has other starches in it too. It might not be low in carbs, but it is delicious. For a healthier option, look for a paleo teriyaki sauce or make this homemade version.
- Sesame Oil: This ingredient gives the veggies a slightly nutty flavor. I like to use it whenever I am making any stir fry as it gives off that yummy Chinese takeout smell. Any neutral oil will work.
- Garlic: Whenever you fry up anything, use minced garlic. It creates a deeper flavor profile as it cooks with the rest of the ingredients.
- Ginger: Make sure to mince the ginger root. Try to make it small because you don't want to bite into a large piece of ginger. In a pinch, ground ginger will work.
- Rice Vinegar: Rice vinegar is fantastic in Chinese stir fry. You can also use sherry vinegar in its place!
- Sriracha: Use more if you want it to be spicier, or you could add your favorite Asian chili paste in its place.
- Eggs: Whisk the eggs before you use them. I love using eggs in stir fry. It adds more protein and texture to the dish! For a vegan option, use vegan eggs or tofu.
- Cabbage Slaw Mix: If you don't have a slaw mix, thinly slice some red and green cabbage.
- Asian Vegetables: The best vegetables for this recipe are red and yellow bell peppers, carrots, snow peas, broccoli, mushrooms, and water chestnuts.
- Green Onions: This is just for the garnish. It also adds a bright pop of color!
- Cilantro: If you don't like the taste of cilantro, replace it with fresh parsley or basil.
Note: For a complete list of ingredients and detailed instructions on how to make these moo shu vegetables, take a look at the printable recipe card at the bottom of this post!
What To Serve With Moo Shu Vegetables
Vegetable stir-frys are one of the easiest ways to make a vegetarian dinner or side dish quickly.
The best thing to serve with this easy stir fry is some brown rice, couscous, or quinoa, and you have a complete vegetarian meal.
As a protein option, consider making some Asian pork tenderloin or a batch of this honey sriracha chicken!
If you like your stir-frys extra saucy, consider doubling the sauce mixture and serving it on the side as well.
Recipe Tips And Ideas For Moo Shu Vegetables
Follow these tips to make sure that this stir fry turns out perfectly every single time!
- Add meat to make it a complete meal. My favorite kind of meat to put in a stir fry is chicken. Shred a rotisserie chicken, and you have a light and filling dinner.
- Save time on food prep and use pre-made cabbage slaw and some bagged Asian vegetables. The grocery store even sells stir fry veggies in packs.
- If you don't have hoisin sauce, you can use garlic teriyaki. Just use a bit of sriracha to give it that spicy taste.
- Use your favorite vegetables! You don't have to use the ones that are typically used in stir fry. Zucchini, yellow squash, and even cauliflower can all taste amazing in a stir-fry.
Frequently Asked Questions
Here are some questions I frequently get asked about by some readers…
What are moo shu vegetables?
Traditionally, moo shu vegetables are stir-fried with an egg and then served in paper-thin pancakes. My recipe does not include the pancakes because I eat the veggies like a side dish.
This recipe originated in northern China, and you might have heard of moo shu pork or moo shu chicken as they came from the same region.
Can you make these veggies in the slow cooker?
I would not suggest trying to make it in the slow cooker. Yes, it is possible, but the veggies won't be crispy. That's what I love about frying them. They come out with the perfect texture!
How do you store leftover stir-fried vegetables?
Leftover stir-fried vegetables will become soft in the refrigerator because they will soak up the sauce. I suggest storing them in an airtight container and only keeping them for two days.
How do you make it taste less spicy?
If this recipe is too spicy for you, cut back on how much sriracha or garlic chili paste you use. If you are sensitive to spicy flavors, then leave that out entirely.
Do you need a wok to make stir fry?
No, you don't need a wok to make stir fry. People love using one because it uses less oil than frying pans, and it contains the splatters from the frying process better. Plus, you can push the cooked vegetables up the sides and the uncooked ones down to the middle, so they all cook at the same rate.
If you don't have a wok, you can still make this stir fry. Just keep an eye on it! If your oil splatters too much, turn the heat down and stir it almost constantly.
More Delicious Asian Vegetable Recipes You'll Love
- Vegetarian Lettuce Wraps with Quinoa
- Stir Fried Chinese Broccoli
- Roasted Bok Choy
- Sauteed Snow Peas
- Roasted Asian Broccoli
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