Go Back
–+ servings
A Northern Chinese style vegetarian moo shu that uses colorful crunchy vegetables and scrambled eggs to create the best texture, served on a thin flour pancake brushed with a savory sweet sauce. It is very easy to put together and extremely satisfying to eat. Serve it as a main course for the best vegetarian dinner! {Vegetarian}

Chao He Cai (Beijing-Style Vegetarian Moo Shu, 炒合菜)

By Maggie Zhu
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
A Northern Chinese style vegetarian moo shu that uses colorful crunchy vegetables and scrambled eggs to create the best texture, served on a thin flour pancake brushed with a savory sweet sauce. It is very easy to put together and extremely satisfying to eat. Serve it as a main course for the best vegetarian dinner! {Vegetarian}

Ingredients

Soaking

Sitr Fry Sauce

  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar (or sugar)
  • 1/2 teaspoon cornstarch (Optional) (*Footnote 1)
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt

Stir Fry

  • 2 1/2 tablespoons peanut oil
  • 3 eggs , beaten with a pinch of salt
  • 4 cloves garlic , finely chopped
  • 1/2 carrot , sliced into thin strips
  • 1/2 lb (225 g) bean sprouts
  • 1 pepper of your choice (bell pepper, anaheim pepper, or hot pepper, sliced into thin strips)
  • 12 stalks garlic chives , chopped into 2” (5 cm) pieces (or 3 green onions, sliced into 2” / 5 cm sticks then halved)

Serving

Instructions

To rehydrate the mushrooms

  • Add the dried wood ear mushrooms to a small bowl and 1 cup of hot water to cover. Let sit for 15 to 20 minutes, until the wood ear mushrooms turn tender throughout. Drain the mushrooms. Remove and discard the tough ends. Cut into bite sized pieces (if needed) and set aside.

For the sauce

  • Mix the sauce ingredients together in a small bowl.

Prepare the moo shu pancakes (*Footnote 3)

  • Set up a steamer by adding 2” (5cm) water to the pot and bringing it to a boil.
  • Meanwhile, cut a piece of parchment paper, just slightly bigger than the pancakes. Cut a few small holes through the paper. Place the paper on the steaming rack, then the pancakes onto the paper.
  • When the water is boiling, place the steaming rack over the pot and cover. Steam for 10 minutes, or according to the package instructions, until the pancakes are hot throughout. Turn off the heat.

To cook the stir fry

  • While the pancakes are cooking, make the stir fry. Add 1 tablespoon of oil to a large skillet or wok (*Footnote 4). Heat over medium-high heat until hot. Add the eggs. Let cook until the bottom is set. Slightly scramble and cut into smaller pieces until the eggs are just cooked through. Transfer to a plate.
  • Add the remaining 1 1/2 tablespoons of oil and the garlic to the skillet. Stir a few times to release the fragrance.
  • Add the carrot and wood ear mushrooms. Cook and stir for 1 minute.
  • Add the bean sprouts, pepper and garlic chives. Stir and cook for 2 minutes or so, until the vegetables are softened but still crispy.
  • Pour in the sauce and add back the eggs. Stir until the sauce has mixed well. Taste the vegetables. Adjust the seasoning by adding a pinch of salt, if needed. Transfer everything to a big plate.

To serve

  • Serve the vegetables, pancakes and the sauce. To eat, spread a thin layer of the sweet bean paste (or hoisin sauce) on the pancake, and place some vegetables in the center. Wrap up the vegetables like you’re making a burrito. Enjoy!

Notes

  1. The cornstarch will slightly thicken the sauce so it coats the ingredients better. But it’s totally OK to skip it in this recipe.
  2. The moo shu pancakes I used were huge, so I only needed 6 pancakes. If you’re using smaller pancakes, you might need about a dozen.
    If using frozen pancakes, you only need to thaw the package for a few minutes at room temperature so you can take out the portion you need.
    If you do not have moo shu pancakes, use flour tortillas instead. Tortillas are usually a bit thicker than pancakes. So you’ll want to use a lot of filling per tortilla, like making a taco.
  3. Alternatively you can heat up the pancakes in the microwave. I prefer to use two layers of wet paper towels to cover the pancakes while heating, so they won’t dry out. You can heat up a stack of pancakes in one go and you should be able to separate them after heating up.
  4. If you are using a carbon steel pan or cast iron pan, you might want to slightly increase the amount of oil so the eggs won’t stick to the pan. The vegetables will also be tastier if you use a generous amount of oil (wood ear mushrooms and carrots absorb oil so they require a bit more to be tasty).

Nutrition

Serving: 1serving, Calories: 265kcal, Carbohydrates: 26.8g, Protein: 9.7g, Fat: 14.5g, Saturated Fat: 2.9g, Cholesterol: 123mg, Sodium: 575mg, Potassium: 334mg, Fiber: 3.3g, Sugar: 4.7g, Calcium: 72mg, Iron: 2mg