Moo Shu Vegetables
Moo Shu Vegetables is a popular Northern Chinese stir-fry dish featuring shredded cabbage, mushrooms, wood ear fungus, and other vegetables quickly cooked in a savory sauce. It is traditionally served with thin Mandarin pancakes or tortillas, along with hoisin sauce and scallions, allowing diners to assemble their own wraps.
🍽️ Nutrition at a glance
This dish is generally low in fat and calories while being a good source of fiber and vitamins from the variety of vegetables used. A typical serving without the pancakes contains approximately 150-200 calories, making it a light yet satisfying meal option.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 8 g |
| Carbs | 22 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 450 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 30 mg |
| Vitamin K | 80 mcg |
| Folate | 100 mcg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Magnesium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Moo Shu is traditionally associated with the Northern Chinese cuisine and is often cooked in a wok with a distinctive smoky flavor known as 'wok hei.' The dish gained popularity in the United States through Chinese-American restaurants, where it became a staple of the 'Moo Shu' style of cooking.
