Moo Shu Vegetables
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Moo Shu Vegetables calories by ingredient
Introduction
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already shredded vegetables to cut down on the prep time. This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already shredded vegetables to cut down on the prep time.Number of Servings: 4
Ingredients
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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 salad"
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Tips
Serve with rice or vegetables to make a meal.
Directions
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.
