Moo shu-style vegetables
Discover the delightful blend of flavors and textures in this Moo shu-style vegetables salad. A culinary masterpiece for your taste buds!
Ingredients:
- 3 teaspoons toasted sesame oil, divided
- 4 large eggs, lightly beaten
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 (340g) 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 Tip)
Instructions:
- Warm 1 teaspoon of oil in a large non-stick frying pan on medium heat. Add eggs; gently stir and cook until they are no longer runny, about 2 to 3 minutes. Transfer to a plate.
- Clean the pan and heat the remaining 2 teaspoons of oil on medium heat. Add ginger and garlic and cook while stirring, until they become soft and release aroma, for about 1 minute. Include shredded veggies, bean sprouts, half of the chopped scallions, soy sauce, and vinegar. Mix everything well. Cover and cook, stirring occasionally, until the vegetables are just cooked, approximately 3 minutes. Incorporate the cooked eggs and hoisin sauce; continue cooking without cover, stirring and breaking up the eggs, until everything is heated through, usually taking 1 to 2 minutes. Finally, add the remaining scallions, give it a final stir, and take the pan off the heat.
Summary:
- Calories: 763 kcal
- Fat: 35 g
- Protein: 45 g
- Carbs: 71 g
- Potassium: 2017 mg
- Magnesium: 166 mg