Moo Shu Vegetables
Dinner in 25 Minutes
- Cuisine: Asian
- Course: Main Course
- Features: Fast, Healthy
Summary:
This is a meatless version of the classic Chinese stir-fry. Use a bag of prepped slaw fixings or shredded vegetables to cut down on the prep time.
Serve with instant brown rice, or use the mixture to fill warmed whole-wheat tortillas.
4 servings
Ingredients:
- 3 teaspoons toasted sesame oil
- 4 large eggs
- 6 to 8 scallions
- 1-inch piece ginger root
- 2 medium cloves garlic
- 12 ounces shredded vegetables or prepared slaw mix (from the produce department)
- 2 cups mung bean sprouts
- 1 tablespoon low-sodium soy sauce
- 1 1/2 tablespoons unseasoned rice vinegar
- 2 tablespoons hoisin sauce
Directions:
Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat.
Lightly beat the 4 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes, or just until the eggs are set. Transfer to a bowl.
Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat.
Trim the scallions and cut them on the diagonal into thin slices. Peel and mince the ginger to yield a tablespoon. Mince the garlic to yield 2 teaspoons.
Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the shredded vegetables or slaw mix, the mung bean sprouts, half of the scallions, the soy sauce and the vinegar; stir to combine, then cover and cook for about 3 minutes, stirring once or twice.
Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes.
Stir in the remaining scallions. Divide among individual plates; serve hot.
Recipe Source:
Adapted from "Eating Well 500 Calorie Dinners," by Jessie Price, Nico Micco and the Eating Well Test Kitchen (Eating Well, 2010).
E-mail the Food Section with recipe questions.
(Fred Burris)
