One of my favorite ways to use a bunch of fresh veggies from the garden is to make a quick stir-fry or homemade moo shu vegetables. It’s packed with garden goodness, comes together quickly, and is a great way to use whatever veggies are ready to harvest… or in my case, whatever spring veggies are remaining in the fridge to use up (cabbage, leeks, garlic scapes).
Everything gets tossed into a hot skillet and flavored (to taste) with soy sauce and hoisin sauce, then wrapped in warm rice pancakes or tortillas (I used Mission gluten-free tortillas) for an easy meal that’s fresh, flavorful, and full of homegrown ingredients.
Growing your own food isn’t just about harvesting vegetables—it’s about turning those harvests into meals you’ll actually look forward to eating.
Moo Shu Veggies Stirfry
TIME:
30 min
|
SERVINGS:
4-6
HARVEST:
Cabbage, Garlic, Leeks or Onion, Broccoli, Carrots, Zucchini, Mushrooms
| INGREDIENTS |
|---|
| 2 Tbsp. oil |
| 2-3 eggs, scrambled |
| 2-3 garlic cloves, minced, or a few garlic scapes |
| 1/3 cup leeks or onion, chopped |
| 1-2 cups broccoli florets |
| 1-2 cups zucchini, sliced |
| 1/2 cup carrots, shredded |
| 1/3 cup water (to help steam) |
| 1 pkg. mixed mushrooms |
| 3-4 cups cabbage, shredded |
| Salt, to taste |
| Soy sauce, to taste |
| Hoisin sauce, to taste |
| 2 Tbsp rice wine vinegar |
| 1-2 Tbsp. sugar |
| Rice pancakes, gluten-free rice tortillas, or white rice for serving |
DIRECTIONS:
- Wash and chop vegetables.
- In a wok-style pan, heat oil on high heat.
- In a separate bowl, combine the three eggs and whisk together. Scramble the eggs in the pan. Once the eggs are cooked through, after a few minutes, remove and set aside.
- Add more oil to the pan and start adding the vegetables, starting with the garlic and onions (or leeks), and the heartier vegetables (broccoli, carrots, zucchini). Add the water at this step to help those items steam.
- Add the mushrooms and cabbage to the vegetables in the pan. Mix and stirfry everything together, adding some salt, soy sauce, and hoisin sauce as you go.
- When the vegetables are cooked, add the scrambled eggs back in and mix everything together.
- Add the rice wine vinegar and sugar to add a little sour and sweet to the mixture, and mix well.
- Serve on rice pancakes or gluten-free rice tortillas with extra plum sauce or hoisin sauce to top it. If you don’t care for the rice pancakes, this dish is also excellent over white rice.
