Mu Shu Vegetables

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: 20 mins
• 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.