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!
Moo Shu Vegetable Bowls
- 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
In a large skillet, heat the sesame oil to medium-high.
Add the red onion, asparagus, and mushrooms and sauté until veggies are beginning to soften, but are still al dente, about 8 minutes.
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.
Add the cabbage and green onion and cook another minute or two, until cabbage turns bright purple and begins to wilt.
In a small skillet, heat just enough sesame (or olive) oil to coat the surface over medium-high heat.
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.
Serve moo shu vegetables over brown rice with over-easy eggs and additional hoisin sauce or liquid aminos if desired.