Moo Shu Veggie Wraps
Thanks so much, Blue Apron, for the delicious Moo Shu Veggie Wraps, and for sponsoring this post. As always, all opinions are my own.
Moo Shu Veggie Wraps are a vegetarian spin on the classic Chinese stir-fry dish. Sautéd shiitake mushrooms, carrots and cabbage are wrapped in moist, delicate Chinese pancakes. Served on the side, sweet plum sauce takes this dish over the top.
Remember back when I mentioned my goal of branching out and creating recipes from different cuisines? I have plenty of Italian, American and Mexican recipes, but very few Chinese food recipes. Blue Apron to the rescue! I was so excited when the meal delivery company, Blue Apron, offered to send me three meal’s worth of ingredients (two portions each), complete with simple instructions on how to make them.
This moo shu stir-fry meal was super simple, which is totally my kind of meal right now. It also comes together in less than 20 minutes. My favorite kind of meal- tasty, healthy, easy and fast!
Fresh nutritious ingredients delivered right to your door, without having to make a trip to the grocery store. Blue Apron is absolutely perfect for my crazy busy evenings. The guess work is totally taken out of meal creation with perfectly proportioned ingredients and instructions for flavorful unique lunches and dinners.
I had a little helper in the kitchen when I was cooking up the Moo Shu Veggie Wraps. It’s a good thing this recipe was so easy. And speaking of little helpers, Blue Apron would make a fabulous gift for new parents, that enjoy home cooked meals. It would actually make a great gift for anyone that enjoys cooking.
I wasn’t aware that I loved Chinese food so much! And I’m so glad Blue Apron got me out of my dinner rut of making the same old dishes. I’ve had lots of fun with my Blue Apron meals, learning new recipes and cuisines. This was my first time trying a moo shu stir-fry and I’m looking forward to making it again.
I can’t wait for you guys to give this deliciousness a try! You’re going to fall in love with Blue Apron and these Moo Shu Veggie Wraps. They’re:
so easy to cook up
bursting with fresh flavor
and loaded with yummy veggies!
Check out more Blue Apron recipes here. If you’re itching to give Blue Apron a try for yourself, they’re offering a special to Kim’s Cravings readers—the first 50 readers will get two free meals on their first Blue Apron order! Sign up here. You definitely won’t be disappointed!
- 2 Farm Eggs
- 6 Moo Shu Pancakes tortillas or lettuce wraps will work
- 4 Ounces Shiitake Mushrooms
- 3 Cloves Garlic
- 2 Scallions
- 2 Carrots
- 2 Stalks Celery
- ¾ Pound Napa Cabbage
- 2 Tablespoons Soy Sauce
- 1 1- Inch Piece Ginger
- ⅓ Cup Plum Sauce
Wash and dry the fresh produce. Crack the eggs into a bowl; beat until smooth. Cut off and discard the mushroom stems; thinly slice the caps. Peel the carrots and cut into matchsticks. Thinly slice the celery on an angle. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves crosswise.
In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly crispy. Add the carrots and celery; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the garlic, ginger and white bottoms of the scallions to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
Add the eggs to the pan of vegetables and cook, stirring frequently, 30 seconds to 1 minute, or until just cooked through. Add the cabbage and soy sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the cabbage is slightly wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
Fill a small bowl with water. Heat the pan used to cook the vegetables on medium until hot. Working 1 pancake at a time, using your fingers or a brush, lightly moisten both sides of the pancakes with the water; add to the pan and heat 10 to 15 seconds per side, or until warm and pliable. Transfer to a plate and cover with a damp paper towel.
Transfer the warmed pancakes to a clean, dry work surface. Divide the finished vegetables between the pancakes; loosely fold the pancakes over the vegetables to create wraps. Divide between 2 plates. Garnish with the green tops of the scallions. Serve with the plum sauce on the side. Enjoy!
Something to think about….
Have you tried Blue Apron? What about a moo shu stir fry? What are you waiting for? 🙂 So incredibly tasty!!