Moo Shu Vegetables
A northern Chinese stir-fry of fluffy egg, shiitake and wood ear mushrooms, cabbage and carrot, rolled up at the table in thin Mandarin pancakes brushed with hoisin sauce.
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Start your free weekContinue with free accessScramble the eggs
Heat 1 tbsp oil in a wok over medium-high heat. Add the eggs and scramble into large, soft curds, about 1 minute. Remove and break into bite-size pieces.
Fry the mushrooms
Add the remaining oil, then the garlic and ginger for 15 seconds. Add the shiitake and wood ear and stir-fry for 2 minutes.
Add the vegetables
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Season
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Wrap and eat
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Scramble the eggs
Heat 1 tbsp oil in a wok over medium-high heat. Add the eggs and scramble into large, soft curds, about 1 minute. Remove and break into bite-size pieces.
Fry the mushrooms
Add the remaining oil, then the garlic and ginger for 15 seconds. Add the shiitake and wood ear and stir-fry for 2 minutes.
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
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