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Moo Shu Vegetable Bowls

Moo Shu Vegetable Bowls help you bring the takeout in. to your belly.

Moo Shu Vegetable Bowls | www.theroastedroot.net

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.

Moo Shu Vegetable Bowls - bringing Chinese takeout in!

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!

Moo Shu Vegetable Bowls | www.theroastedroot.net

Moo Shu Vegetable Bowls

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Julia
*You can substitute low-sodium soy sauce for liquid aminos
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Ingredients

  • 2 tablespoons sesame oil
  • ½ red onion chopped
  • 1 bunch asparagus chopped
  • 8 ounces baby bella mushrooms chopped into 1.5” pieces
  • 1 tablespoon ginger peeled and grated
  • 3 cloves garlic minced
  • 2 tablespoons liquid aminos*
  • 3 tablespoons hoisin sauce + more for serving
  • ½ cups medium head red cabbage thinly sliced (about 4 )
  • 1 pieces bunch green onion chopped into 1.5”, 5 stalks
  • Kosher salt to taste
  • Cooked brown rice for serving
  • 4 to 6 over-easy Eggs for Serving

Instructions

  1. In a large skillet, heat the sesame oil to medium-high.
  2. Add the red onion, asparagus, and mushrooms and sauté until veggies are beginning to soften, but are still al dente, about 8 minutes.
  3. Add the ginger, garlic, liquid aminos, and hoisin sauce and sauté until much of the liquid has burned off and vegetables look caramelized, about 3 to 5 minutes.
  4. Add the cabbage and green onion and cook another minute or two, until cabbage turns bright purple and begins to wilt.
  5. In a small skillet, heat just enough sesame (or olive) oil to coat the surface over medium-high heat.
  6. Crack an egg or two into the skillet and cook until the whites firm up. Gently flip and cook another 30 seconds, just until the other side firms. Slide eggs onto a plate and continue cooking eggs until desired amount are finished.
  7. Serve moo shu vegetables over brown rice with over-easy eggs and additional hoisin sauce or liquid aminos if desired.

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Joanne

Sunday 23rd of March 2014

I'm so glad to find another veggie lover who doesn't like bean sprouts. They taste too much like "stereotypical vegetable" flavor to me. If that makes sense.

I haven't had moo shu in FOR-EVAH! Because, I don't takeout. But BTI style? Totally my kind of thing.

Norma | Allspice and Nutmeg

Saturday 22nd of March 2014

I love moo shu and I love how you improvised. I'd go for the rice too.

Francesca

Saturday 22nd of March 2014

Just saw an amazing looking runny egg @ Dishing up the Dirt.. great lady minds think alike! Looks delicious.

Tieghan

Friday 21st of March 2014

Love the egg and all the veggies!! Gimme!

Lauren

Friday 21st of March 2014

This looks amazing! I literally want this right now.

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