Moo Shu Vegetable Stir Fry recipe

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Ingredients

1 tablespoon toasted sesame oil, divided
4 eggs, lightly beaten
2 cloves garlic, minced
2 teaspoons ground ginger
1 (14 ounce) can bean sprouts, drained
1 (12 ounce) package broccoli slaw
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce

Nutrition Info

167.3 calories
carbohydrate: 12.6 g
cholesterol: 186.2 mg
fat: 9.1 g
fiber: 4 g
protein: 9 g
saturatedFat: 2.1 g
servingSize: -
sodium: 497.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs, cook, stirring gently, until set, about 5 minutes. Transfer to a plate.

  2. Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger, cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar, cook until broccoli slaw is tender, about 5 minutes.

  3. Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

Recipe Yield

4 servings

Recipe Note

A quick and easy classic Chinese stir fry, omitting the pork it is traditionally served with to make it a vegetarian-friendly meal. Enjoy!

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