Moo Shu Vegetables

Main Dish

Moo Shu Vegetables

3 teaspoons toasted sesame oil

4 large eggs

6 to 8 scallions

1-inch piece fresh ginger

2 garlic cloves

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

Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat. Lightly beat the 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. Makes 4 servings.

Source: Adapted from “Eating Well 500 Calorie Dinners” by Jessie Price, Nico Micco and the Eating Well Test Kitchen (Eating Well, 2010).

Per serving: 190 calories, 11 g protein, 17 g carbohydrates, 9 g fat, 2 g saturated fat, 210 mg cholesterol, 470 mg sodium, 4 g dietary fiber, 12 g sugar.

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