Moo Shu-Style Vegetables

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Moo Shu-Style Vegetables
This vegetarian version of the Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm Chinese-style pancakes or whole-wheat tortillas.
active:
20 mins
total:
20 mins
Servings:
4
Moo Shu-Style Vegetables

Ingredients

Directions

  • 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.

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  • 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.

Tip

Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

Nutrition Facts

Serving Size:
about 1 1/4 cups
Per Serving:
172 calories; protein 10.9g; carbohydrates 14.6g; dietary fiber 3.8g; sugars 7.1g; fat 8.7g; saturated fat 2.1g; cholesterol 186.2mg; vitamin a iu 505.9IU; vitamin c 11.6mg; folate 71.6mcg; calcium 57.1mg; iron 1.9mg; magnesium 25.5mg; potassium 235.5mg; sodium 365.6mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

2 vegetable, 1 medium fat meat, 1 fat
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/22/2023
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