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Vegan Chinese Recipes
Contributed by Vegetarians and Vegans from around the world
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Moo Shu Vegetables
From: Frenzy

Stir-fried vegan meal in a sweet and tangy plum sauce with a hint of teriyaki sauce

SERVES 3 -4 , 4 cups

  • 100 g abalone mushrooms, sliced
  • 2 garlic cloves, minced
  • 250 g chinese bok choy, shredded
  • 1 red bell pepper, cut into short, thin strips
  • 100 g bamboo shoots, sliced
  • 150 g mung bean sprouts
  • 2 large spring onions, cut into short, thin strips
  • 3 teaspoons teriyaki sauce
  • 5 teaspoons plum sauce
  • 2 teaspoons all-purpose flour
  • 1 tablespoon canola oil
  • 150 g firm tofu

In a cup, combine teriyaki sauce, plum sauce, water and flour, set aside.

Heat oil in wok or large non-stick skillet over medium heat. Add garlic and mushroom; stir-fry 1 minute.

Add cabbage and bell pepper; stir-fry 2 minutes. Add bean sprouts and green onions; cook and stir 2 minutes. Add mixture; stir-fry 30 seconds or until mixture is hot.

stir in the tofu and simmer for 1 minute.