Vegetable Moo Shoo

I love Chinese food, but it usually sucks when I try to make it at home. This turned out to be pretty good, and it's reasonably healthy, which is another plus.

Vegetable Moo Shoo

4 Eggs, beaten
3-4 T Sesame Oil, for frying
1 Bag of shredded vegetables (Broccoli Slaw)
8 oz Bean Sprouts
1 Bunch of Chives, finely chopped and divided
1-2 T Rice Vinegar
1-2 T Soy Sauce
2-3 T Hoison Sauce
1-2 T Minced Garlic

Add any other vegetables that you might like. Below are what I used.

• Yellow Squash
• Zucchini
• Yellow Onion
• Mushrooms

Prepare all of your vegetables. Moo Shoo is mostly shredded cabbage. The prepackaged Broccoli slaw helps save you the step of shredding your own. So that the other vegetables didn't create big chunks in the moo shoo, I sliced the onion and mushrooms very thin. I cut the zucchini and yellow squash length wise and then used a vegetable peeler to create thin long strips of each.

Heat a tablespoon of the sesame oil in a large frying pan. Scramble the eggs and set them aside. Wipe out the pan.

Heat some fresh sesame oil in the pan and add the minced garlic. Saute until it's golden.

Add the vegetables, bean sprouts, half of the chives, the vinegar, soy sauce, and hoison sauce. Mix well. This will start out huge, but will wilt down and brown as you cook.

Add the cooked egg and the remaining chives. Mix it well and serve with rice.

Comments

This was pretty messy because so much goes into one pan. Use the biggest pan that you have. If it has high sides, that's even better. I used kitchen tongs to mix everything. That seemed to work best.

I served this with some rice and plum sauce. Plum sauce and Hoison sauce can be found in the Asian food aisle at Publix. I still felt like it was missing a little something, so if you try this and have any ideas, let me know.