Moo Shu Vegetables

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Moo Shu Vegetables calories by ingredient

Introduction

From Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables. From Eating Well magazine. This is a great side dish made fast and easy using pre-shredded vegetables.

Number of Servings: 4

Ingredients

3 tsp. toasted sesame oil

4 large eggs, lightly beaten

2 tsp. minced fresh ginger

2 cloves garlic, minced

12 oz. bag "Rainbow Salad" or "Broccoli Slaw"

2 cups mung bean sprouts

1 bunch scallions, sliced

1 T reduced sodium soy sauce

1 T rice vinegar

2 T hoisin sauce

Directions

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.