Moo Shu Vegetables

AuthorAnnabelle
RatingDifficultyBeginner

This vegetarian version of the Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. So easy!

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Yields2 Servings
Prep Time9 minsCook Time11 minsTotal Time20 mins
 3 tsp toasted sesame oil
 4 eggslightly beaten
 2 tsp fresh gingerminced
 2 cloves garlicminced
 2 cups mung bean sprouts
 1 tbsp rice vinegar
 2 tbsp hoisin sauce
 1 bunch spring onionssliced and divided
 1 tbsp reduced-salt soy sauce
 300 g bag of shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"
What are we cooking today?
1

Moo Shu can be served on rice, as a side or wrapped in a pancake.

Getting started
2

Heat 1 tsp oil in a large nonstick saucepan over medium heat.

3

Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

4

Wipe out the pan and heat the remaining 2 tsp oil over medium heat.

5

Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.

6

Add shredded vegetables, bean sprouts, half the sliced spring onions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

7

Add the eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.

8

Stir in the remaining spring onions and remove from the heat.

Annabelle's tips
9

Add chicken or duck if preferred.

Ingredients

 3 tsp toasted sesame oil
 4 eggslightly beaten
 2 tsp fresh gingerminced
 2 cloves garlicminced
 2 cups mung bean sprouts
 1 tbsp rice vinegar
 2 tbsp hoisin sauce
 1 bunch spring onionssliced and divided
 1 tbsp reduced-salt soy sauce
 300 g bag of shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"

Directions

What are we cooking today?
1

Moo Shu can be served on rice, as a side or wrapped in a pancake.

Getting started
2

Heat 1 tsp oil in a large nonstick saucepan over medium heat.

3

Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

4

Wipe out the pan and heat the remaining 2 tsp oil over medium heat.

5

Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.

6

Add shredded vegetables, bean sprouts, half the sliced spring onions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

7

Add the eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.

8

Stir in the remaining spring onions and remove from the heat.

Annabelle's tips
9

Add chicken or duck if preferred.

Moo Shu Vegetables
AuthorAnnabelleCategory, , DifficultyBeginner
Rating
Yields2 Servings
Prep Time9 minsCook Time11 minsTotal Time20 mins

Ingredients

 3 tsp toasted sesame oil
 4 eggslightly beaten
 2 tsp fresh gingerminced
 2 cloves garlicminced
 2 cups mung bean sprouts
 1 tbsp rice vinegar
 2 tbsp hoisin sauce
 1 bunch spring onionssliced and divided
 1 tbsp reduced-salt soy sauce
 300 g bag of shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"

Directions

What are we cooking today?
1

Moo Shu can be served on rice, as a side or wrapped in a pancake.

Getting started
2

Heat 1 tsp oil in a large nonstick saucepan over medium heat.

3

Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.

4

Wipe out the pan and heat the remaining 2 tsp oil over medium heat.

5

Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.

6

Add shredded vegetables, bean sprouts, half the sliced spring onions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.

7

Add the eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.

8

Stir in the remaining spring onions and remove from the heat.

Annabelle's tips
9

Add chicken or duck if preferred.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 196
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 2g10%
Cholesterol 164mg55%
Sodium 449mg19%
Potassium 405mg12%
Total Carbohydrate 18.9g7%
Dietary Fiber 3.8g16%
Sugars 5.1g
Protein 12.3g25%

Calcium 5%
Iron 14%
Vitamin D 77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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