Moo Shu Vegetables

Moo Shu Vegetables
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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
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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

    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.

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