MOO SHU VEGETABLES
Steps:
- 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. 190 calories, 9g fat, 2g saturated fat, 210mg cholesterol, 470mg sodium, 17g carbohydrates, 4g dietary fiber, 12g sugar, 11g protein.
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A__S SOLANGI
[email protected]This Moo Shu Vegetables recipe is the best!
Kristin Bland
[email protected]This recipe is a great way to use up leftover vegetables and tofu.
ChrisJ Ballard
[email protected]This Moo Shu Vegetables recipe is a great way to use up leftover rice.
Hari Shankar
[email protected]This recipe is a great way to get your kids to eat tofu.
Shahay Gray
[email protected]This Moo Shu Vegetables recipe is a great way to use up leftover tofu.
Madinah Mercy
[email protected]This recipe is a great way to sneak vegetables into your kids' diet.
Priscilla Oosthuizen
[email protected]This Moo Shu Vegetables recipe is a great way to get your daily dose of vegetables.
Najmul
[email protected]I love that this recipe can be made ahead of time and reheated later.
Haseeb Raja
[email protected]This recipe is a great way to use up leftover vegetables.
Azan Ali Arshad
[email protected]I've tried several Moo Shu Vegetables recipes before, but this one is by far the best.
Ayan Sajid
[email protected]This Moo Shu Vegetables recipe is now my go-to recipe for a quick and easy weeknight meal.
KingKong _YT
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
TALUKDER BD
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make.
Lesego Ramatatome
[email protected]This dish was a great way to get my kids to eat their vegetables. They loved the sauce and the crispy tofu.
Hacker Fb
[email protected]I'm not a big fan of tofu, but I actually really enjoyed it in this recipe. The sauce was so flavorful that it masked the tofu flavor completely.
Razvan Ungureanu
[email protected]This recipe was easy to follow and the end result was delicious. I especially liked the addition of the water chestnuts and bamboo shoots.
Addis BATTLE
[email protected]I've made this Moo Shu Vegetables recipe several times now and it's always a winner. The sauce is so delicious and the vegetables are always cooked to perfection.
KHALFAN
[email protected]This Moo Shu Vegetables recipe was a hit with my family! The sauce was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.