Mu Shu Vegetables

prep time:: 10 min
total time:: 15 min

Makes 4

From the kitchen of: Eating Well easy mu shu Serve with warm whole wheat or thin flour tortillas, Asian hot sauce and extra hoisin sauce if desired. This recipe can be halved and it reheats well. If you were going to add cooked thin sliced meat, add it with the vegetables, or mushrooms can be added Serves/Yields: 4 people

ingredients

3 tsp. toasted sesame oil, divided
4 large eggs, lightly beaten in a bowl
2 tsp. minced fresh ginger
2 cloves of garlic, minced
1 12 oz bag shredded mixed vegetables, such as “rainbow slaw” or “broccoli slaw”
2 cups mung bean sprouts
1 bunch scallions, sliced thin and divided
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
2 Tbsp. hoisin sauce (I prefer Kikoman’s)

directions

1
Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently until set, 2 to 3 minutes. Remove to plate.
2
Wipe out the pan and heat the remaining 2 tsp oil over med 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. (I prefer to break them up while they’re on the plate and the veggies are cooking) Cook for 1 to 2 minutes until everything is heated through. Stir in the remaining scallions, remove from heat and serve hot with warm tortillas shmeared with a little hoisin.
3
Makes 4 servings, about 1 1/4c each
4
Per serving: 171 calories, 9 G fat, 14 G carbs, 11 G protein, 4 G fiber. Vitamin C 20% RDA, Folate 17% RDA

Source: Antonette