Zutaten für Moo Shu Vegetables
- Toasted Sesame Oil
- 2 large eggs, lightly beaten
- Fresh Ginger
- Garlic Cloves
- Mixed Vegetables
- Mung Bean Sprouts
- Scallion
- Reduced Sodium Soy Sauce
- Rice Vinegar
- Hoisin Sauce
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Zubereitung von Moo Shu Vegetables
- Heat 1 teaspoon of sesame oil in a large nonstick skillet over medium heat.
- Add 2 large eggs, lightly beaten.
- Cook, stirring gently, until set, about 2-3 minutes. Remove to a plate.
- Wipe out the pan and heat the remaining 2 teaspoons of sesame oil over medium heat.
- Add 1 tablespoon minced ginger and 2 cloves minced garlic. Cook, stirring, until softened and fragrant, about 1 minute.
- Add 12 oz pre-shredded stir-fry vegetables, 4 oz bean sprouts, half of 2 green onions (thinly sliced), 2 tablespoons soy sauce, and 1 tablespoon rice vinegar.
- Stir to combine.
- Cover and cook, stirring once or twice, until vegetables are tender-crisp, about 3 minutes.
- Add the reserved scrambled eggs and 2 tablespoons hoisin sauce.
- Cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, about 1-2 minutes.
- Stir in the remaining sliced green onions and remove from the heat.
- Serve immediately with warm whole-wheat tortillas, Asian hot sauce, and extra hoisin sauce (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
30g
Fat
10g
Carbs
6g
