Name: Moo Shu Vegetables
Prep time: 9 min
Cook time: 11 min
Total time: 20 min
Yield: 2
Ingredients: 3 tsp toasted sesame oil; 4 eggs; 2 tsp fresh ginger; 2 cloves garlic; 2 cups mung bean sprouts; 1 tbsp rice vinegar; 2 tbsp hoisin sauce; 1 bunch spring onions; 1 tbsp reduced-salt soy sauce; 300 g shredded mixed vegetables, you could use "rainbow salad" or "broccoli slaw"

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 shredded mixed vegetables, you could use "rainbow salad" or "broccoli slaw"

What are we cooking today?

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

Getting started

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.

Annabelle's tips

Add chicken or duck if preferred.