Légumes Moo Shu
Œuf, champignons, chou et carotte sautés, roulés à table dans de fines crêpes mandarines au hoisin.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Scramble the eggs
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Pour in the eggs and stir gently for about 1 minute so they set in big, soft pieces, not browned. Remove and break into bite-size bits.
- 4 eggs
- 1 tbsp neutral oil
✅ C'est prêt quand : eggs are set in soft pieces with no runny liquid left
Fry the mushrooms
Add the remaining oil to the same wok over medium-high heat, then the garlic and ginger, and stir for 15 seconds until fragrant. Add the shiitake and wood ear mushrooms and stir-fry for about 2 minutes.
- 2 tbsp neutral oil
- 2 cloves garlic
- 1 tsp ginger
- 8 shiitake mushrooms
- 10g wood ear mushrooms
✅ C'est prêt quand : mushrooms are fragrant and slightly softened
Add the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Scramble the eggs
Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Pour in the eggs and stir gently for about 1 minute so they set in big, soft pieces, not browned. Remove and break into bite-size bits.
- 4 eggs
- 1 tbsp neutral oil
✅ C'est prêt quand : eggs are set in soft pieces with no runny liquid left
Fry the mushrooms
Add the remaining oil to the same wok over medium-high heat, then the garlic and ginger, and stir for 15 seconds until fragrant. Add the shiitake and wood ear mushrooms and stir-fry for about 2 minutes.
- 2 tbsp neutral oil
- 2 cloves garlic
- 1 tsp ginger
- 8 shiitake mushrooms
- 10g wood ear mushrooms
✅ C'est prêt quand : mushrooms are fragrant and slightly softened
Add the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mu xu began in Shandong and became a fixture of Beijing home and restaurant cooking. The original is a stir-fry of egg, wood ear mushrooms and vegetables, usually with sliced pork, eaten with rice or steamed bread.
Serving it rolled in thin pancakes with hoisin — borrowed from the way Peking duck is eaten — became the signature of Chinese restaurants abroad.
⭐ Why It's Famous
Rolling your own pancakes at the table makes it a fun, hands-on meal, and it's naturally rich in vegetables.
💡 Fun Fact
The name is often said to refer to osmanthus flowers, because the scrambled egg looks like their small yellow blossoms.
Shandong & Beijing
39.90°N, 116.41°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!