Moo Shu Vegetables
A classic Chinese side dish.
Yield
4 servingsPrep
10 minCook
6 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
divided |
|
| 4 | large |
eggs
lightly beaten |
|
| 1E+1 | ml |
ginger
fresh and minced |
|
| 2 | cloves |
garlic
minced |
|
| 346.8 | ml/g |
mixed vegetables
shredded, about 1 bag |
|
| 473 | ml |
mung bean sprouts
|
|
| 1 | bunch |
scallions, spring or green onions
sliced, divided |
*
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
rice vinegar
|
|
| 3E+1 | ml |
hoisin sauce
|
|
Directions
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.
