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Vegetarian Mu Shu Wraps

1 review
Servings 4-6 Prep Time Cook Time


2 Eggs
2 Tablespoons Sesame Oil
1/2 Pound, about 5 (thinly sliced) Mushrooms - Shitake
3/4 Pound, about 4 Cups (thinly sliced) Bok Choy
2 Carrots, cut into matchsticks
3 (thinly sliced) Onions - Green
2 cloves Garlic, minced
2 Tablespoons Soy Sauce
1 Teaspoon Vinegar - Balsamic
5 Ounces Tofu
12 (warmed) Tortillas - Flour
as needed Hoisin Sauce


1. Wash and chop the following: shiitake mushrooms (thinly sliced); bok choy (thinly sliced); carrots (match sticks); green onions (thinly sliced); tofu (match sticks); and garlic (minced).

2. Heat nonstick skillet over high heat and coat with cooking spray. Whisk eggs in small bowl with two tablespoons water, salt and pepper (to taste). Pour eggs into skillet and tilt pan so egg forms thin layer. Cook 2 to 3 minutes or until eggs are set. Flip carefully with large spatula and cook for 1 more minute. Transfer eggs to cutting board and slice into thin ribbons.

3. Heat same skillet over medium high heat and add sesame oil. Add mushrooms and saute for 5 to 7 minutes. Stir in bok choy, carrots and green onions, cook for 4 minutes (or until vegetables are crisp and tender). Add garlic and saute for 1 minute, then add soy sauce and vinegar. Season with salt and pepper to taste.

4. Add tofu and egg ribbons to skillet and cook until heated through, tossing carefully.

5. Transfer to bowl, serve with tortillas or mushu wraps and Hoisin sauce.

Rate this recipe


The first time I tried this, I couldn't find shitake mushrooms, so I substituted regular button mushrooms. It was pretty good, but not really like restaurant mu shu. I tried it again with cabbage instead of bok choy and left out the eggs and carrots. Better and simpler, I think.