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Skillet of moo shu vegetables with tortillas and sauce

Easy Moo Shoo Vegetables

The emphasis with this recipe is ease, so no need to be too rigid with measurements and ingredients. You can swap in bean sprouts for carrots (add them when you add the cabbage), replace the cashews with peanuts, almonds, or even bamboo shoots, and experiment with other varieties of mushrooms. Also, if you want to add a layer of flavor, mince two tablespoons of fresh ginger and add to the skillet along with the garlic.

Cuisine Chinese
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4
Calories 425 kcal
Author Katie Morford


  • 4 eggs (use 8 ounces soft tofu for a vegan version)
  • 1/2 teaspoon kosher salt, plus a few pinches
  • 1 tablespoon toasted sesame oil, divided
  • 2 large cloves garlic, minced
  • One 8 to 10 ounce-package sliced white/cremini mushrooms (about 2 cups sliced)
  • 5- ounces packaged shredded carrots, ½ bag or 2 cups
  • 16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)
  • 5 scallions, thinly sliced white and light green parts
  • 2 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 3-4 tablespoons hoisin sauce, plus more to add at the table
  • ¼ cup chopped cashews (roasted or raw)
  • 4 to 6 whole-wheat or white flour tortillas


  1. Crack the eggs into a small bowl and beat to blend.
  2. Heat 1 ½ teaspoons sesame oil in a wok or large skillet over medium-high. When hot, add the beaten eggs, a pinch of salt, and scramble until just cooked. Spoon out of wok and set aside.

  3. Remove any residue from the eggs. Heat the remaining 1 ½ teaspoons sesame oil over medium-high. Add the garlic and stir fry 1 minute. Add the mushrooms and a pinch of salt, and turn the heat to high. Stir fry until they begin to soften and are glossy, 4 to 5 minutes. Add the carrots and stir fry until a little tender, about 2 minutes. Add the cabbage, scallions, soy sauce, rice vinegar, and 1/2 teaspoon salt and stir fry until the cabbage is barely tender, a few more minutes (you want a little crunch). Add the hoisin sauce and stir to combine. Gently stir in the scrambled eggs. Taste and add more hoisin, if desired.

  4. Warm the tortillas in the microwave or on the stove. Put the warm tortillas, dish of chopped cashews, and hoisin sauce at the table. To serve, spoon the vegetables onto a tortilla, add a sprinkle of nuts, and add a little more hoisin sauce.