This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses
already-shredded vegetables to cut down on the prep time. Serve with
warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.
4 servings, about 1 1/4 cups each
Active Time: Total Time:
3 teaspoons toasted sesame oil, divided
4 large eggs, lightly beaten
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce, (see Shopping Tip)
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.
Tips & Notes
Shopping tip: Hoisin sauce is a dark
brown, thick, spicy-sweet sauce made from soybeans and a complex mix of
spices. Look for it in the Asian section of your supermarket and in
9 g fat
( 2 g sat , 4 g mono
212 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium. Nutrition Bonus: Vitamin C (20% daily value), Folate (17% dv). Carbohydrate Servings: 1 Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat