This vegetarian version of the Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. So easy!
Moo Shu can be served on rice, as a side or wrapped in a pancake.
Heat 1 tsp oil in a large nonstick saucepan over medium heat.
Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 tsp 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 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.
Add the eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
Stir in the remaining spring onions and remove from the heat.
Add chicken or duck if preferred.
Ingredients
Directions
Moo Shu can be served on rice, as a side or wrapped in a pancake.
Heat 1 tsp oil in a large nonstick saucepan over medium heat.
Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
Wipe out the pan and heat the remaining 2 tsp 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 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.
Add the eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
Stir in the remaining spring onions and remove from the heat.
Add chicken or duck if preferred.