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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

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.

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