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 Low Fat Moo Shu Vegetables
Ingredients
2 teaspoons toasted sesame oil, divided4 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 Tip) 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 teaspoon of 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 re?served 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. 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 Asian markets. |
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