Moo Shu Veggies

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When I was a teenager, I used to go to this neighborhood Chinese restaurant that had combination platters; a spring roll, wonton soup, and your choice of 8 to 10 different entrees.  Probably as far from authenic Chinese food as you can get.  But hey, that’s what we had!

One of the dishes that always fascinated me was Moo Shu Pork.  Maybe it was the rarely seen, super thin moo shu pancakes and seemingly exotic sauces, or just the mere fact that you got to build your own little creation with the ingredients.  Whatever it was, it has always stuck with me as one of those comfort food tastes.

This Eating Well recipe caught my eye many months ago and I’ve made it a couple of times since.  I’ve modified it a few ways and so far this is my favorite.  We prefer as vegetarian but it would be very easy to add chicken, beef, pork, shrimp, or even tofu and thin slices of tempeh.


  • This recipe calls for Toasted Sesame Oil, I don’t recommend substituting Refined Sesame Oil as the taste of the eggs will really change and be much more bland.  Luckily, Toasted Sesame Oil is easily found in most grocery stores so you shouldn’t have any trouble buying it if it’s not already in your pantry.  If you shop at Trader Joe’s, they sell a very reasonably priced one.
  • Hoisin Sauce is one of those ingredients you definitely want to purchase at a natural foods store, Whole Foods or online.  Most Hoisin sauces have added MSG, preservatives, and artificial coloring.  I use Panda Brand Hoisin Sauce, I buy it at Whole Foods.
  • Trader Joe’s sells Organic Broccoli Slaw but if you don’t live near a Trader Joe’s, check your Produce section for Dole Brand Broccoli Slaw.  If you can’t find it, try substituting any pre-shredded slaw mix that looks appealing to you.
  • Sriracha is a fantastic hot sauce.  It is sometimes called “Asian Ketchup”.  I use it all the time; on eggs, in sauces, soups, sandwiches, pretty much anywhere you want a kick.  If you don’t have Sriracha in your pantry, you want too!
  • I use a thin Tortilla by La Tortilla Factory.  They are made by one of their brands called “Sonoma” and are the “Original Carb Cutting Tortillas”.  Most importantly, there is nothing artificial or what i would consider junk in these tortillas and they are only 1 Points Plus per Tortilla.  Most flour tortillas are 4 Points Plus per tortilla if that helps you gauge.

Recipe Adapted From: Eating Well Moo Shu Vegetables

5.0 from 3 reviews
Moo Shu Veggies
4 Points Plus per serving -- Recipe Makes 4 Servings -- Individual Serving is ¼ of finished dish -- *Be sure to calculate and count Point Plus for tortillas separately*
Serves: 4
  • 3 teaspoons toasted sesame oil (divided)
  • 2 large eggs
  • ⅓ cup egg whites
  • 1 tablespoon ginger root
  • 3 cloves garlic
  • 1 bunch scallions, whites and dark green separated
  • ½ cup cilantro, roughly chopped
  • 1 12-ounce bag Broccoli Slaw
  • 1 8-ounce bag bean sprouts
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Hoisin sauce
  • ½ tablespoon Sriracha
  • low carb or whole wheat tortillas to serve
  1. Let's get our ingredients ready for quick cooking.
  2. First, divide the sesame oil into 2 ramekins; one with 1 teaspoon and another with 2 teaspoons. Next, combine eggs and egg whites in a bowl and beat with a fork. Set aside.
  3. Place ginger root, garlic cloves and whites of scallions in food processor and process until well chopped. You can certainly do this by hand but the food processor really cuts down on the prep time!
  4. Slice greens of scallions.
  5. Roughly chop cilantro. Combine the scallions and cilantro and set aside.
  6. In a small dish, combine soy sauce and rice vinegar. In another dish, combine Hoisin sauce with Siracha.
  7. In a large frying pan or wok heat 1 teaspoon of the sesame oil over medium high heat. Cook eggs, stirring until scrambled. Take out of frying pan and set aside.
  8. Next, add remaining 2 teaspoons of sesame oil. When hot, add in garlic, scallion (whites), and ginger. Cook, stirring constantly, for about one minute.
  9. Add Broccoli Slaw and bean sprouts. Stir in soy sauce and rice vinegar.
  10. Cover and cook until veggies are wilted, about 3 to 4 minutes.
  11. Stir in scallion greens and cilantro.
  12. Next, add egg back in and chop up with spoon. Stir in Hoisin sauce and Siracha.
  13. Remove from heat and serve with tortillas!
  14. I recommend serving with a little dish of Hoisin on the side to spread on the tortillas. If you like your Moo Shu extra spicy, consider a little dish of Siracha as well.
  15. Enjoy!



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  1. scott says

    This was really good. Our spin was to add thinly sliced pork and serve it over rice as a dinner. Very good.

  2. says

    I use the Siracha on everything too!!!! Amy got me addicted about 4 years ago when she added it to another recipe and now I eat it with everything. This looks super yummy and since I have a pack of broccoli slaw just sitting in my fridge right now I will have to make this for lunch tomorrow.

  3. Abbie says

    This sounds so yummy!

    (Also, my hubby uses Sriacha on everything, but he likes to refer to it as “c*ck sauce” (because of the rooster.) So classy. 😉

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