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Easy Moo Shu Wraps and More

A quick and fun to eat crowd pleasing main dish with autheic Asian flair!
moo shu open pancake (1)

Step One:  Moo Shu Vegetable Sauce

Hint:   Have plenty of Hoisin sauce. The brand pictured tastes great or you can prepare your own with the recipe below. For gluten free eating, also try the rice flour “pancakes.”
Hint: Have plenty of Hoisin sauce. The brand pictured tastes great or you can prepare your own with the recipe below. For gluten free eating, also try the rice flour “pancakes.”
  • 1/2 cup vegetable broth
  • 2 Tbs. Soy Sauce
  • 2 Tbs. Sesame Oil
  • 1 Tbs. Rice Vinegar
  • 2 tsp. Agave
  • 1 tsp. egg replacer powder

Combine all ingredients in a jar with a tight lid and shake!  Set aside.

Step Two:  Vegetable filling mix Ingredients

  • 1 tsp. soy sauce
  • 1 tsp sesame oil
  • 2 Tbs. fresh ginger sliced thin
  • 2 cloves garlic — minced
  • 1 cup Fresh Shitake or other mushrooms sliced thin
  • 3 cups Cabbage sliced into long thin strips
  • 1 cup snow peas cut into long thin strips
  • 1 cup shredded carrots
  • 1 cup fresh corn kernels (optional)
  • 1 bunch fresh cilantro (leaves only–chopped)
  • 1package Extra Firm Tofu – cut into long thin strips

Step Three:  Filling mix Preparation

Preferably in a large hot wok, place the soy sauce and sesame oil with the ginger and saute for a minute to blend well.  Add tofu and and a little sesame oil to saute until golden.  Add mushrooms and garlic. Stir until mushrooms are tender.  Add all remaining vegetables and stir-fry for 2 minutes.  Stir in the sauce from step one and let simmer for 2-3 minutes.

Serving Suggestions

  • Hoisin Sauce (purchased or home-made)
  • 16  Flour tortillas or Chinese Rice pancakes usually frozen in Asian markets or try making your own (below)

This is a meal that is fun to make at the table and also keeps the tortillas from getting too mushy.  Serve the vegetables/tofu mixture in a bowl. Keep the hoisin sauce and tortillas separate.  Take a tortilla and evenly spread about a 1/2 teaspoon of hoisin sauce working from the middle outward.  Add a generous scoop of the vegetable mixture and fold or roll.  Enjoy!


Hoisin sauce is simply blending all the ingredients listed with a whisk until blended. I find it “gets better” if you make it a day ahead of time or make plenty. I keeps in the refrigerator for weeks!  Remember you want this thick!

  • 4 Tbs. soy sauce
  • 2 Tbs. peanut butter
  • 1 Tbs. agave
  • 2 tsp. rice vinegar
  • 1 garlic clove minced
  • 2 tsp. sesame oil

Options you can add:  1 tsp. chinese hot sauce and 1/8 tsp. black pepper.

Chinese Rice Pancakes  

  • 2 cups Rice flour mixed with 2 tbs. oat flour or egg replacer powder
  • 3/4 c. BOILING water

Mix the flour and boiling water with a fork until blended.  When the dough cools to touch, knead the dough for 2 mins. It should be soft and smooth.  Form a log and divide into 8 equal pieces.  Roll each piece into a ball then flatten with your hand.  Take two pieces, (one in each hand), and dip one side into vegetable oil. Press the oiled sides together and then as a “whole” flatten into a 3 inch circle.  Using a rolling pin take one 2-piece circle at a time and make about an 8 inch circle.  Heat a 10 inch skillet over low heat. Once hot place the pancake in the pan for about 1 minute per side.  When done place in a covered dish and allow to cool for about 5 minutes.  The pancake should be soft and easy to peel apart.  Enjoy.

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