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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #vegetables #asian #chinese #easy #vegetarian #stove-top #dietary #one-dish-meal #greens #equipment #presentation #served-hot
You'll also love
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.