Daphne Oz's Moo Shu Vegetables

Vegetables are always a healthy option - but healthy AND delicious? That's a winning combo.

skill level

Easy

time

1-30min

servings

cost

Contributed by : Daphne Oz

Daphne's always got healthy options up her sleeve, and these Moo Shu vegetables are no exception. They're perfect for any time of year!

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 3 Eggs (lightly beaten)

instructions Heat a large skillet or wok over medium heat. Quickly scramble the egg, then remove to a plate and reserve.
step 2

ingredients 1 Lb Green Beans (trimmed and cut into 2-inch pieces)
1 Red Bell Pepper (cut into thin strips)
2 Cups Napa Cabbage (shredded)
1 Cup Shiitake Mushrooms (sliced thin)
6 Scallions (sliced thin)
2 Cloves Garlic (sliced thin)
1 Cup Bean Sprouts
1 Tsp Toasted Sesame Oil
1 Tbsp Coconut Oil
Salt
2 Shredded Carrots

instructions Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat. Add the green beans, red bell pepper, cabbage, shredded carrots, mushrooms, scallions, bean sprouts and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover.
step 3

ingredients 2 Tbsp Low Sodium Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Mirin
2 Tbsp Ginger (grated)

instructions Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl.
step 4

ingredients 1/4 Cup Hoisin Sauce
12 Chinese Pancakes
Thai Red Chili Sauce

instructions To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Garnish with thai red chili sauce if desired.
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