Moo Shu Vegetables

Calories 171 Fat 9g Saturated fat 2g Cholesterol 212 mg Carbohydrates 14 g Dietary fiber 4 g Protein 11 g Sodium 328 mg

Moo Shu Vegetables
Adapted from webmd.com
Moo Shu Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from webmd.com

Ingredients

  • 3

    teaspoons toasted sesame oil, divided

  • 4

    large eggs, lightly beaten

  • 2

    teaspoons minced fresh ginger

  • 2

    cloves garlic, minced

  • 1

    12-ounce bag shredded mixed vegetables such as “rainbow salad” or “broccoli slaw”

  • 2

    cups mung bean sprouts

  • 1

    bunch scallions, sliced, divided

  • 1

    tablespoon reduced-sodium soy sauce

  • 1

    tablespoon rice vinegar

  • 2

    tablespoons hoisin sauce

Directions

1. 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. 2. 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.

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