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Mu Shu Vegetables

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Photo of prepared Mushu Vegetables
Photo attribution: Anna Ng
Ready In: 20 minutes
Serves: 4
Dairy-freeLow Added SugarVegetarian

What you'll need

Large skillet
Measuring cups
Measuring spoons
Sharp knife
Cutting board
Spatula or spoon
Large skillet


Serves 4
2 tablespoons Vegetable Oil
1 tablespoon Ginger fresh, peeled and minced (about 1-inch)
3 cloves Garlic minced
1 tablespoon Toasted Sesame Oil
1 head Napa Cabbage small head, very thinly sliced (about 5-6 cups) or 1 head Savoy Cabbage very thinly sliced (about 5-6 cups)
1 Red Bell Pepper very thinly sliced
3 Carrots medium, coarsely grated (about 2 cups)
2 tablespoons Soy Sauce
1 tablespoon Cornstarch
3/4 cup Water cold
2 cups Rice cooked or 4 Flour Tortillas warmed



Photo of the first step in this recipe
In a large skillet, heat oil on medium-high heat. Add ginger and garlic and stir-fry for one minute.


Photo of the next step in this recipe
Add the sesame oil, onion, and cabbage and stir-fry for two minutes.


Photo of the next step in this recipe
Add the peppers and stir-fry for one minute. Add the carrots and stir-fry for one minute. Add the soy sauce and stir-fry for another minute.


Photo of the next step in this recipe
Stir the cornstarch into the water or stock. Add to pan and let simmer for two minutes or until liquid is thickened and partially evaporated.
5.Eat the vegetables rolled up in warmed flour tortillas or over rice.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 226
% Daily Value*
Total Fat 11 g14%
Saturated Fat 1 g5%
Sodium 340 mg15%
Total Carbohydrate 28 g10%
Dietary Fiber 3 g11%
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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