Moo Shu Vegetable Bowls help you bring the takeout in. to your belly.
I’ve turned over a new leaf and it’s called Bringing Takeout In. Takeout that you don’t have to leave your house for. Take In. Mmmmm what a glorious concept! After I showed you How to Make Homemade Spring Rolls with Peanut Sauce, I got on a little bit of a BTI kick. And here’s the evidence!
Moo Shu Pork has been one of my favorite Chinese takeout items since I was a tween. I LOVE hoisin sauce, and love all things that can be made into a taco. Moo shu typically comes with moo shu pancakes (tortillas) so you can spread hoisin sauce on the tortilla, add the filling and wrap it into a taco/burrito apparatus.
Inspired by Erica’s post for Moo Shu Vegetables, I got to thinking. On account of the fact that I already had pretty much all of the ingredients for the recipe in my refrigerator plus asparagus that needed to get used up. No one like a mushy asparagi…you’ve got to action that when the action’s good.
SO I utilized my resources and BTI-ed. I opted out of the moo shu pancake/tortilla (because that would have required a trip to the store) and decided to serve the moo shu veggies over rice.
Typically Moo Shu comes with some form of meat. It also usually includes scrambled eggs and bean sprouts. I 86’ed the meat (because, again: store), turned the egg scramble into over-easy eggs, and also left the bean sprouts out. Because they’re gross…and weird…and I honestly don’t even know where to buy them…Neptune? When we play the What Would You Do For a Bean Sprout Game, a flight to Neptune is not on my list.
Bring the takeout in. Inside your belly. BTI. All the fancy people are doing it!