Moo Shu
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 pound boneless chicken, beef, etc
  • 8 large dried shiitake mushrooms
  • 3 teaspoons sesame oil
  • 4 eggs, beaten
  • 2 teaspoons minced ginger
  • 2 cloves minced garlic
  • 4 cups shredded cabbage or vegetables
  • 2 cups bean sprouts
  • 1 bunch scallions
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  1. Combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and cornstarch with protein. Marinate in the refrigerator for 1 hour, mixing occasionally. After an hour, remove protein and slice into thin strips.
  2. Mix dried shiitake mushrooms in a bowl with boiling water. Let sit for 20 minutes, and slice into thin strips.
  3. Heat 1 teaspoon oil in a pan over medium heat, add protein and stir-fry until brown, about 3 minutes. Remove protein from the pan.
  4. Add another teaspoon of oil, add eggs and cook for 2 minutes. Add to protein.
  5. Add shiitake mushrooms, ginger and garlic and cook until soft, about two minutes. Add shredded vegetables, sprouts, half the scallions and 1 tablespoon soy sauce. Mix up, and cook until tender, and meat is cooked to desired way about 3 minutes.
  6. Add eggs, protein and hoisin sauce and cook until heated through, about 2 minutes. Make sure to break up the eggs. Stir in the other half of scallions.
Recipe by What Jew Wanna Eat at