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Moo Shoo Vegetables – Pacific Coast Farmers' Market Association

Moo Shoo Vegetables

Printable version of this recipe.


1 small or 1/2 large head green cabbage (sliced)
1 yellow onion (sliced)
1 yellow onion (sliced)
2 to 4 carrots (shredded)
1/4 pound shiitake mushrooms (sliced)
4 to 6 cloves garlic (chopped)
1-inch piece ginger (chopped)
2 eggs
oil of choice


If desired, set brown rice to cook.  Meanwhile, cut the cabbage in half from top to bottom and remove the hard inner core.  Place each half flat and slice into as thin of strips as possible; then wash in a colander.  Peel and slice the onion as thin as possible.  Shred the carrots using a box or cheese grater.  Wipe the mushrooms clean using a damp cloth; remove and save the stems for making mushroom broth.  Peel the ginger using a spoon.  Chop the ginger and garlic.
In a pre-heated, large pot or wok over medium heat, add oil, garlic, and ginger for one-minute to flavor the oil. Increase to high heat and add the other ingredients except for the eggs —cabbage, onion, carrots, mushrooms— to the pot.  Stir continuously until the cabbage is tender but still firm, adding pinches of salt to taste.  Once the desired firmness is reached (approx. 4-7 minutes), crack the two eggs and stir into the pot, continuing to stir until the eggs are cooked (about 1-2 more minutes).  Turn off heat and serve with rice and a side dish of sweet and sour sauce.



Type of Dish

Side Dishes




Moo Shoo is a popular dish in Chinese cuisine that consists of ‘pancakes’ served with fresh sautéed vegetables. This version is accompanied by a homemade sweet-and-sour sauce and served with brown rice instead of pancakes; it can be made with or without