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Foodie 411

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Moo Shu Vegetables

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 5 minutes | Cook: 15 minutes | Total Time: 20 minutes

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

Instructions

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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com