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    You are in: Home / Chinese / Moo-Shu Vegetables Recipe
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    Moo-Shu Vegetables

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 21, 2005

      This was an absolutely fabulous recipe--a great way to use the wealth of carrots I had on hand. I love moo shu anything, but never knew it could be so healthy! I did add in some bean sprouts I had on hand. I just ate the filling and skipped the pancakes. Toni, this is a real winner for anyone trying to eat healthy--thanks a million!

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    • on February 05, 2010

      Moo-shu good this is, TRUE! SO healthy, easy to do! Shredded cabbage through food processor as was alot easier for me, Came out like shredded carrot, same consistency! No need to use any stock or water too, But think this is because there was some liquid in shredding it like carrot too! Easy way to increase veggie intake, SO good for you and your family sake! As am unable to have the pancakes, used wholewheat tortilla, works for me! Helpful hint? Zap in microwave for 20 seconds to soften before rolling...makes it EASY! Hoisin sauce, Moo-Shu....Never made before, but would have if I knew! Will definately make this again, Used 1/2 cabbage, Made ALOT, Will be adding chilli as I like it HOT! THANKS!

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    • on November 04, 2007

      I doubled this recipe and served it at a vegan potluck. It was easy and a huge hit!

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    • on July 15, 2006

      So easy and very good! I did play with the veggies a bit to use what I had on hand. Thank you for sharing a recipe I will use again.

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    • on February 08, 2006

      Turned out great! Have to say that I had some doubts while cooking up all of that cabbage, but really, it was quite good! Added some gluten "pork" from the local asian market and served with a plum sauce, because that is the sauce I have always had it with at restaurants. Thanks for sharing, this is a keeper for sure.

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    • on January 24, 2006

      Delicious, we love cabbage so this was right up my alley! I also just made the filling, I increased the garlic and ginger and used chicken stock in place of veggie stock, otherwise made as directed. DH enjoyed this on rice for lunch! thanks so much toni!...Kittencal:)

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    • on September 23, 2005

      Making recipes at home rarely get more satisfying than this. Take a dish you already love and make it even more tasty and guaranteed low-fat too (note, there is definitely a flaw with the current nutritional breakdown in the recipe as is - update: this was fixed, incredibly low-fat!). A few relatively minor changes to published recipe included substituting red peppers for mushrooms (don't like them) at the same time cabbage is added and including a scrambled and finely diced egg along with the scallions. Couldn't find moo-shu pancakes so used small flour tortillas to very satisfactory effect. Also I used a prepared cole slaw mixture to which I added additional shredded carrots. I strongly recommend Lee Kum Kee brand of hoisin sauce if you can find it. Great recipe Toni, a keeper for sure. Really outstanding.

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    Nutritional Facts for Moo-Shu Vegetables

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 167.7
     
    Calories from Fat 43
    26%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.9 mg
    0%
    Sodium 864.1 mg
    36%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 6.3 g
    25%
    Sugars 16.7 g
    67%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    vegetable stock

    moo shu pancakes

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