Serving Size: about 1 1/4 cups
Yield: 4 servings, about 1 1/4 cups each
Active Time: 20 minutes
Total Time: 20 minutes
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
- 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 slaw”
- 2 cups mung bean sprouts
- 1 bunch scallions, sliced, divided
- 1 tablespoon reduced-sodium 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 the reserved eggs and hoisin; 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.
- Hoisin sauce is a thick, dark brown, spicy- sweet sauce made from soybeans, chiles, garlic and spices. It will keep in the refrigerator for at least a year.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
172 Calories, Total Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 186 mg, Carbohydrates: 15 g, Fiber: 4 g, Total Sugars: 7 g, Added Sugars: 1 g, Protein: 11 g, Sodium: 366 mg, Potassium: 235 mg, Folate: 72 mcg, Calcium: 57 mg
Carbohydrate Servings: 1
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