Moo Shu Vegetables

By mikinsue

Nutrition

Per serving: 171 calories; 9 g fat (2 g sat, 4 g mono); 212 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Folate (17% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

Ingredients

• 3 * 3 teaspoons toasted sesame oil, divided
• 4 * 4 large eggs, lightly beaten
• 2 * 2 teaspoons minced fresh ginger
• 2 * 2 cloves garlic, minced
• 1 * 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
• 2 * 2 cups mung bean sprouts (1 can, rinsed)
• 1 * 1 bunch scallions, sliced, divided
• 1 * 1 tablespoon reduced-sodium soy sauce
• 1 * 1 tablespoon rice vinegar
• 2 * 2 tablespoons hoisin sauce, (see Shopping Tip)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from eatingwell.com

Preparation

Step 1

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.

Tips & Notes

* Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.