Moo Shu Vegetables
- Number of Servings: 4
Ingredients
3 tsp. toasted sesame oil4 large eggs, lightly beaten2 tsp. minced fresh ginger2 cloves garlic, minced12 oz. bag "Rainbow Salad" or "Broccoli Slaw"2 cups mung bean sprouts1 bunch scallions, sliced1 T reduced sodium soy sauce1 T rice vinegar2 T hoisin sauce
Heat 1 tsp. sesame oil in a large skillte. Add egges and cook just until set. Remove to a plate and set aside.
Wipe out skillet then add 2 tsp. sesame oil. Add the giner and garlic, saute until soft. Add shredded vegetables, bean sprouts, 1/2 the scallions, soy sauce and vinegar. Stir then cover and cok just untilt he veggies are tender about 3 minutes. Add the cooked eggs and hoisin sauce. Cook uncovered until heat through. Stir in the other half of the scallions and remove from heat.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Wipe out skillet then add 2 tsp. sesame oil. Add the giner and garlic, saute until soft. Add shredded vegetables, bean sprouts, 1/2 the scallions, soy sauce and vinegar. Stir then cover and cok just untilt he veggies are tender about 3 minutes. Add the cooked eggs and hoisin sauce. Cook uncovered until heat through. Stir in the other half of the scallions and remove from heat.
Number of Servings: 4
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 182.5
- Total Fat: 8.8 g
- Cholesterol: 212.7 mg
- Sodium: 428.3 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 4.9 g
- Protein: 11.0 g
Member Reviews
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MARYELLEN301
Got this from Eating Well. Needs a bit of spicing up. I added another T of Hoisin and still lacking. Went together easily. Had it over Jasmine rice. Also, I thought Sesame oil wasn't for cooking, but for the flavor it imparts. I used EVOO in a small amount and added the Sesame after cooking. - 5/7/11