Moo Shu Vegetables

20 minutes Prep: 10 minutes Cook: 6 minutes

149 calories per serving view nutrition facts

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3	teaspoons	sesame oil	divided
4	large	eggs	lightly beaten
2	teaspoons	ginger	fresh and minced
2	cloves	garlic	minced
12	ounces	mixed vegetables	shredded, about 1 bag
2	cups	mung bean sprouts
1	bunch	scallions, spring or green onions	sliced, divided
1	tablespoon	soy sauce, sodium reduced
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.

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Serving Size 107g

Amount per Serving

Calories 149 53% of calories from fat