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Moo Shu Vegetable Bowls | www.theroastedroot.net
Moo Shu Vegetable Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
*You can substitute low-sodium soy sauce for liquid aminos
Author: Julia
  • 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.