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Moo she veggie
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| Ingredients: | |
| 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) |
Preparation:
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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