Chao He Cai (Beijing-Style Vegetarian Moo Shu, 炒合菜)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (2)

Chao He Cai (Beijing-Style Vegetarian Moo Shu, 炒合菜)

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 22%
CARBS 36G42% OF CAL
8G FIBER0G ADDED0G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 17G43% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Northern Chinese vegetarian moo shu with scrambled eggs and colorful vegetables wrapped in thin pancakes with sweet bean paste. Light and satisfying.

mainchineseeggsdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons dried wood ear mushrooms
  • Sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar ((or sugar))
  • 1/2 teaspoon cornstarch ((Optional) (*Footnote 1))
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons peanut oil
  • 3 eggs (, beaten with a pinch of salt)
  • 4 cloves garlic (, finely chopped)
  • 1/2 carrot (, sliced into thin strips)
  • 1/2 lb (225 g) bean sprouts
  • 1 pepper of your choice ((bell pepper, anaheim pepper, or hot pepper, sliced into thin strips))
  • 12 stalks garlic chives (, chopped into 2” (5 cm) pieces (or 3 green onions, sliced into 2” / 5 cm sticks then halved))
  • 6 to 8 Moo shu pancakes
  • Sweet bean paste (, or hoisin sauce)
PREP
20M
SODIUM
991MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.