Ingredients: |
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)
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Directions: |
Directions: 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. 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. |
Personal
Notes: |
Personal
Notes: Per serving: 171 calories; 9 g fat ( 2 g sat , 4 g mono ); 212 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value), Folate (17% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat
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This recipe for Moo Shu Vegetables is from