Moo Shu Vegetables

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 teaspoons toasted sesame oil, divided
• 4 large eggs, lightly beaten
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 (12 ounce) bag shredded mixed vegetables (rainbow salad or broccoli slaw )
• 2 cups mung bean sprouts
• 1 bunch scallion, sliced, divided
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce

Recipe

• 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 2 teaspoons oil over medium heat.
• 3 add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
• 4 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.
• 5 add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
• 6 stir in the remaining scallions and remove from the heat.