Moo Shu Vegetables

Submitted by januarybride

"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
• Yields: 5 CUPS
• Serves: 4

ingredients

• 3 teaspoons toasted sesame oil, divided
• 4 large eggs, lightly beaten
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 (12 ounce) bag shredded mixed vegetables (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.

Reviews

[Starrynews]

Delicious, quick, and healthy! Great dish. I used rainbow salad and homemade hoisin sauce (Recipe #379686). This made very generous portions - filled us right up. Thanks for sharing! Veg*n Swap 34

 

[CHILI SPICE]

This was put together very quickly as you said. Quite a tasty light meal that is great on the fly. I didn't add the extra hoisin but added some julienned carrots and fresh pea pods. Thank you January Bride. {Made and reviewed for Aus/NZ Recipe Swap #38, March 2010}.