Moo Shu Vegetables with Pancakes & Plum Sauce

Moo Shu Vegetables

with Pancakes & Plum Sauce

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

In the 20th Century, a new entrée began to turn heads in the United States: moo shu pork. As a Northern Chinese dish, it shook up the scene of American Chinese food, most of which reflected the culinary traditions of the Southern provinces. This recipe puts a vegetarian spin on classic moo shu. We're sautéing shiitake mushrooms, carrots and cabbage­—then wrapping the vegetables up in moist, delicate Chinese pancakes. Served on the side, sweet plum sauce puts the dish over the top.

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  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Moo Shu Vegetables with Pancakes & Plum Sauce
Title
time-saving
tips & techniques
Shiitake Mushrooms
Soy Sauce
How To: Peel & Mince Ginger
How To: Chop Scallions
Ginger
Scallions
Carrots
Celery
How To: Peel a Carrot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Cut off and discard the mushroom stems; thinly slice the caps. Peel the carrots and cut into matchsticks. Thinly slice the celery on an angle. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves crosswise.

Start the vegetables:
2 Start the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Add the aromatics:
3 Add the aromatics:

Add the garlic, ginger and white bottoms of the scallions to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

Finish the vegetables:
4 Finish the vegetables:

Add the eggs to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until just cooked through. Add the cabbage and soy sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the cabbage is slightly wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Warm the pancakes:
5 Warm the pancakes:

Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable. Transfer to a plate and cover with a damp paper towel.

Plate your dish:
6 Plate your dish:

Transfer the warmed pancakes to a clean, dry work surface. Divide the finished vegetables between the pancakes; loosely fold the pancakes over the vegetables to create wraps. Divide between 2 plates. Garnish with the green tops of the scallions. Serve with the plum sauce on the side. Enjoy!

Tips from Home Chefs

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Moo Shu Vegetables

Prepare the ingredients:
How To: Chop Scallions
How To: Peel a Carrot
1 Prepare the ingredients:

Wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Cut off and discard the mushroom stems; thinly slice the caps. Peel the carrots and cut into matchsticks. Thinly slice the celery on an angle. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves crosswise.

2 Start the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Start the vegetables:
Add the aromatics:
3 Add the aromatics:

Add the garlic, ginger and white bottoms of the scallions to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

4 Finish the vegetables:

Add the eggs to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until just cooked through. Add the cabbage and soy sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the cabbage is slightly wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Finish the vegetables:
Warm the pancakes:
5 Warm the pancakes:

Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable. Transfer to a plate and cover with a damp paper towel.

6 Plate your dish:

Transfer the warmed pancakes to a clean, dry work surface. Divide the finished vegetables between the pancakes; loosely fold the pancakes over the vegetables to create wraps. Divide between 2 plates. Garnish with the green tops of the scallions. Serve with the plum sauce on the side. Enjoy!

Plate your dish:
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