Moo Shu Vegetables

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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.

Recipe uploaded with Shop'NCook for iPhone.

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