Mu Shu Vegetables

Submitted by lecole54

"A great low calorie vegetarian meal you can make in a flash at home! This recipes uses pre-shredded veggies so it comes together quickly. Recipe from *Eating Well*. They suggest serving with warm whole wheat tortillas, Asian hot sauce and extra hoisin if desired."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 teaspoons sesame oil, divided
• 4 large eggs, lightly beaten
• 2 teaspoons ginger, minced
• 2 garlic cloves, minced
• 12 ounces mixed vegetables, shredded (rainbow salad or broccoli slaw )
• 2 cups mung bean sprouts
• 1 bunch scallion, sliced, divided
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce

directions

1. 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.
2. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat.
3. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
4. 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.
5. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
6. Stir in the remaining scallions and remove from the heat.