Moo Shu Vegetables

Moo Shu Vegetables

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.

From EatingWell: September/October 2008
Yield: 4 servings, about 1 1/4 cups each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients

  1. 3 teaspoons toasted sesame oil, divided
  2. 4 large eggs, lightly beaten
  3. 2 teaspoons minced fresh ginger
  4. 2 cloves garlic, minced
  5. 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  6. 2 cups mung bean sprouts
  7. 1 bunch scallions, sliced, divided
  8. 1 tablespoon reduced-sodium soy sauce
  9. 1 tablespoon rice vinegar
  10. 2 tablespoons hoisin sauce, (see Shopping Tip)

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 171 calories; 9 g fat (2 g sat, 4 g mono); 212 mg cholesterol; 14 g carbohydrates; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Folate (17% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat