Mu Shu Vegetables

by on April 6, 2015 » Add the first comment.
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  • 3 inch piece of ginger – grated and juice squeezed into a bowl
  • 2 garlic cloves – minced
  • 4 scallions – sliced and minced
  • 1/2 onion – cut into thin strips
  • 1 hand of cilantro and parsley
  • 8 oz shitake mushrooms – sliced
  • 1 large red bell pepper – julienne strips
  • 1 medium bok choy
  • salt


  1.  Heat grapeseed oil in hot skillet
  2. Cook two eggs – scramble into medium sized chunks
  3. Add scallions, shitake, garlic and ginger
  4. Stir until onion starts to become tender
  5. Add red bell strips and bok choy
  6. Let bok choy begin to wilt
  7. Add cilantro and parsley and other ingredients
  8. Add bean sprouts
  9. Add a bit of salt and remove from heat into bowl
  10. Toss eggs into the mixture
  11. Serve family style


  1. Combine 2 TBL sake, 1 TBL soy and 2 TBL hoisin and mix well.  Use to dress your pancake.

See Grandpa’s Recipe for Mu Shu Pancakes


Find more like this: Salads and Veggie Dishes, World Cuisine

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