Rating: 4.08 stars
31 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2008

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Recipe Summary test

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Tips

Shopping 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.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

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.
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