Moo Shu Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 teaspoons toasted sesame oil, divided4 large eggs, lightly beaten2 teaspoons minced fresh ginger2 cloves garlic, minced1 12-ounce bag shredded mixed vegetables, such as "rainbow salad" or "broccoli salad" 2 cups mung bean sprouts 1 bunch scallions, sliced, divided 1 tablespoon soy sauce 1 tablespoon rice vinegar 2 tablespoons hoisin sauce
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 hoisin and the reserved eggs; 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.
Serving Size: makes four 1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
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 hoisin and the reserved eggs; 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.
Serving Size: makes four 1 1/4 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 145.8
- Total Fat: 5.6 g
- Cholesterol: 185.2 mg
- Sodium: 516.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.2 g
- Protein: 9.3 g
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