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 like an omelette , 3 - 4 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.
Cut the omelette into slices and add with the hoisin. Cook, uncovered, stirring until heated through, 1 to 2 minutes.
Stir in the remaining spring onions and remove from the heat.
2 servings
- Amount per serving
- Calories196
- % Daily Value *
- Total Fat 8.7g12%
- Saturated Fat 2g10%
- Cholesterol 164mg55%
- Sodium 449mg20%
- Total Carbohydrate 18.9g7%
- Dietary Fiber 3.8g14%
- Total Sugars 5.1g
- Protein 12.3g
- Calcium 5mg1%
- Iron 14mg78%
- Potassium 405mg9%
- Vitamin D 77mcg385%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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 like an omelette , 3 - 4 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.
Cut the omelette into slices and add with the hoisin. Cook, uncovered, stirring until heated through, 1 to 2 minutes.
Stir in the remaining spring onions and remove from the heat.
Done