Moo Shu Vegetables

Ingredients:
  • 3 tsp. toasted sesame oil, divided
  • 4 eggs, lightly beaten
  • 2 tsp. minced fresh ginger
  • 2 cloves garlic, minced
  • 1 (12oz.) bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 C mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 Tbs. reduced-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 Tbs. hoisin sauce
Instructions:

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.


Date Added:January 31, 2016
Classification:Meatless Main Dishes
Source:Cooking Light
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2016