Moo Shu Vegetable Bowls

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

Moo Shu Vegetable Bowls |

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 |

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


  • 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


  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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  1. Taylor @ Food Faith Fitness

    You know, I need to start thinking of my feet like you. When I make a recipe and realize that I don’t have something…I go to the store. And then I’m annoyed. All day. And then, I feel like I see the grocery store more than my husband.So I get more annoyed.
    Also, take out fakeout? YES! Perfect for Friday.
    Although, I actually haven’t tried Moo Shu anything. But, if it’s half as fun to eat as it is to say, we’re golden! Pinned

    1. Julia Post author

      This whole using-what’s-already-there is a new thing for me on account of grocery store burnout, but I understand the frustration, IIIII do! If you’ve never moo shu’ed, you need to moo shu this, m’lady. You will luuuuv it!

    1. Julia Post author

      Gasp! Doesn’t like hoisin sauce? I’m actually kind of jealous because I’ve been known to give myself hoisin sauce hangovers and that ain’t no lie! Hope you enjoy the recipe, my dear!

  2. Julie

    Yum! Just yum!! I’m ready to dive in to this meal. It’s like you could be on the foodnetwork show where they take things away from you and you still can make a fabulous meal. You could win money! Ok. I’m done.

  3. Lindsey

    This looks so great. I am so excited to try it – I think I could eat some sort of Asian cuisine takeout ever day. A simple recipe like this will be great to have in my rotation!

  4. Allie

    Yum! I don’t know if you even CAN buy bean sprouts anymore at normal grocery stores. I was looking for some last month for a recipe, and the helpful produce guy told me they hadn’t sold any in over a year because of all the contamination/e. Coli scares!

  5. Kate

    ” I 86’ed the meat (because, again: store)”

    Preeeeeetty much my thought process every night 🙂 Which is how I somehow became a mostly vegetarian. This looks like a great way to take advantage of some of that spring asparagus!

  6. Samantha @FerraroKitchen

    This is so awesome. One of my favs is mooshu (sp?) but I can never find it here in Cali! I tried it once bu then turned it into lettuce cups..haha I LOVE your veggie version and truth about bean sprouts. I find them at the Asian market and they only sell a HUGE bag which I barely use. I may 86 them too. lol

  7. Abby

    This is my first Mooshu experience, and I have to say I’m loving it! Veggies, rice, AND delicious runny egg, done and done 🙂 Looks great lady!

  8. Joanne

    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.


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