Moo Shu Vegetables – Sheet Pan Meal

Moo Shu Vegetables is a flavorful and satisfying dish that’s perfect for a weeknight meal. This vegetarian moo shu recipe is packed with fresh veggies like cabbage, carrots, and shiitake mushrooms. The simple ginger sesame sauce adds a delicious punch of flavor without overpowering the vegetables. I love how this moo shu vegetable recipe is easy to customize and comes together in under an hour. Plus, the moo shu vegetables ingredients are simple, making it budget-friendly too. Serve these tasty vegetables with tortillas or moo shu pancakes for a wholesome, plant-based meal.

Techniques for perfect Moo Shu Vegetables

• Roast the veggies. Roasting the veggies with a light coat of ginger sauce gives them an amazing flavor. 
• Get creative! I kept the ingredient list short for this version to keep it simple, but feel free to add other veggies that you like. Zucchini, squash, bell peppers, or our super crunchy tofu all come to mind as delicious additions. 
• Use a tortilla. What? A tortilla? Yes, not everyone has access to the right wrapper, so feel free to use a tortilla if you can’t find the more traditional pancakes.

Ingredients for Moo Shu Vegetables

• Green cabbage: Sliced for a crunchy base in this vegetarian recipe. It adds texture and volume to the dish.
• Shiitake mushrooms: These meaty, earthy mushrooms are essential for that classic moo shu mushroom flavor.
• Green onions: Sliced green onions bring a fresh, mild bite. Use the tops for a colorful garnish.
• Carrots: Peeled and halved for natural sweetness and crunch. They balance the savory flavors in this moo shu vegetable recipe.
• Toasted sesame oil: Adds a rich, nutty flavor to enhance the moo shu vegetables ingredients.
• Vegetable oil: Used to roast the vegetables for a slight crisp and added flavor.
• Soy sauce: A savory element that ties all the flavors together, bringing umami to the dish.
• Fresh lime juice: Adds brightness and acidity to the dish for a well-rounded flavor.
• Powdered ginger: A warm spice that complements the sesame oil and soy sauce perfectly.
• Tortillas or pancakes: Soft wraps that hold the vegetables and sauces, making them easy to enjoy.
• Hoisin sauce: A sweet and tangy sauce for serving, bringing an authentic moo shu flavor.
• Sriracha sauce: Optional for those who want a spicy kick.

How to Make Moo Shu Vegetables

1. Preheat the oven: Set your oven to 375°F and adjust the rack to the middle position for even baking.
2. Prepare the vegetables: Line a baking sheet with parchment paper. Toss the cabbage, shiitake mushrooms, carrots, and the whites of the green onions with some vegetable oil. Spread everything evenly on the baking sheet. This will ensure your vegetables roast evenly and develop a nice texture.
3. Bake the vegetables: Roast the vegetables until they are lightly browned and tender, enhancing the flavor of the moo shu mushrooms and other ingredients. This step creates the base of the dish for this vegetarian moo shu recipe.
4. Make the Ginger Sesame Sauce: In a small bowl, mix together toasted sesame oil, soy sauce, ginger, and fresh lime juice. This flavorful sauce adds a delicious coating to the roasted vegetables, tying the dish together.
5. Coat the vegetables: Once the vegetables are done roasting, brush them with the Ginger Sesame Sauce to bring out the flavors of the ingredients.
6. Serve the Moo Shu Vegetables: Place the roasted vegetables into soft tortillas or moo shu pancakes. Top with sliced green onions, hoisin sauce, and sriracha for a tasty finishing touch.

Southern & Modern Asian Inspired Dishes

• Chili Garlic Green Beans
• Thai Style Potatoes
• Thai Salad with Peanut Dressing
• Rainbow Summer Rolls