Moo Shu Vegetables

posted by 7 years ago


3 tsp. toasted sesame oil, divided

4 large eggs, lightly beaten

2 tsp. minced fresh ginger

2 cloves garlic, minced

1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”

2 c. mung bean sprouts

1 bunch scallions, sliced, divided

1 Tbs. reduced-sodium, gluten free soy sauce

1 Tbs. rice vinegar

2 Tbs. Premier Japan hoisin sauce (see Shopping Tip)


Heat 1 tsp. oil in a large nonstick skillet 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, about 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, gluten free 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 reserved eggs and hoisin sauce; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.

tags:  asian, vegetarian, moo shu, vegetables, hoisin sauce
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