Welcome to DISH

DISH Member Login

Forgot Password


Moo Shu Vegetables

Makes 8 servings Sweet and spicy crisp vegetables wrapped in paper thin pancakes make a healthy and easy alternative to ordering in. Moo shu pancakes are available in Asian groceries and well-stocked supermarkets, but if you cannot find the pancakes, flour tortillas can be used as a substitute. Don't be afraid to substitute veggies you may have handy in the fridge, like mushrooms, onion,


  • 3 tablespoons peanut or canola oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled, minced
  • 1 tablespoon scallion, minced
  • 1 red pepper, cut in 1–2 inch strips
  • 4 celery stalks, cut in 1–2 inch strips
  • 4 carrots, cut in 1–2 inch strips
  • 1/2 head Napa cabbage, chiffonade
  • 2 tablespoons hoisin sauce, plus more for serving
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 egg, beaten
  • 16 moo shu pancakes


  1. Heat the oil in a wok or large sauté pan.Add the garlic, ginger, and scallion. Stir-fry until aromatic.
  2. Add the red pepper, celery, carrots, and cabbage. Stir-fry until tender, approximately 2 minutes. Stir in the hoisin sauce, soy sauce, and sesame oil.
  3. Make a well in the middle of the vegetable mixture, pour in the egg and let it set for 30 seconds, and then break up into vegetables.
  4. Serve with moo shu pancakes and extra hoisin sauce, if you like. The pancakes can be heated in a stack with a damp cloth over them in the microwave or oven.

Copyright © 2019 The Culinary Institute of America

Leave a Comment