Carrot

Mu Shu vegetables, vegan but your friends will never know!

January 11, 2014
Author Notes

Awww, Chinese food! I probably ate more Americanized Chinese as a kid then at home, so for me Chinese take-out or eat in is total comfort food. My mom worked at a restaurant called “China Nite” in my hometown, and even though it had been decades since she worked there, we would eat there often. It has since been knocked down, and the giant Hoi Toi statue is sitting in a junk pile somewhere. After “Nite” closed, we started to venture out to other local options, one being “Golden Dynasty”, in high school my bestie Holly and myself would go there for hot and sour soup and Mu shu pork. Mu shu is my favorite order and I have had it many places, a great veggie option as it is full of flavor and super easy to recreate at home. So I am going to share my no fail, easy, plant based version of this comfort classic. —Alexandra V. Jones

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 4-6
Ingredients
  • 6 flour tortillas, or rice flour wrappers (Asian market), I used the Tortilla land brand that you cook at home. Use whatever you like, you can also healthify even more with whole grain varieties.
  • 1 small head of cabbage, shredded or if you need to be super duper fast use a good quality bagged “coleslaw” variety, it will work fine.
  • 1 carrot, shredded (if you are using bagged slaw you can omit this)
  • 5 green onions, white parts cut lengthwise, green parts sliced.
  • 8 shitake mushrooms, stems removed, tops sliced.
  • 1 tablespoon fresh ginger, grated.
  • 2 cloves garlic, minced.
  • 1 tablespoon vinegar, I used red wine, but rice wine is optimal, use what you have, but not balsamic.
  • 1 tablespoon soy sauce
  • 2 tablespoons plus a bit extra for the wrappers, Hoisin sauce.
  • 2 teaspoons toasted sesame oil.
  • 1 tablespoon Sesame seeds for garnish.
  • 1 handful Asian Micro greens for garnish, totally optional.
  • 1 block firm tofu, drained, sliced, I baked ours (Pre-heat oven to 375, slice your tofu into four slices, rub hoisin and bragg’s on to each piece, place on a parchment lined sheet pan, bake 30 minutes, or stir fry it with garlic and ginger)
  • 2 tablespoons cooking oil of choice, I used canola.
In This Recipe
Directions
  1. In a large skillet or wok over high heat oil till shimmering, add ginger and garlic, add white parts of green onions, add mushrooms, cook a few minutes till mushrooms brown a bit.
  2. Add sesame oil, cabbage, carrots, cook a few minutes, add vinegar and soy, stir, add tofu and 2 T of hoisin sauce, combine, add green parts of onions, test for seasoning adjust with salt and pepper if needed.
  3. Remove from heat. Warm your wrappers of choice, divide filling evenly into wrappers and top with a bit of sesame seeds and hoisin. Rock and roll em’ up…gobble em’ up! You won’t ever need to order take-out again! These are fast, easy, and full of veggies and flavor!

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Review
Hack blogger, Ogden UT, born cook who moved to Portland, OR in 2011. Has never met a Vietnamese noodle soup or spring roll she did not like.