* Exported from MasterCook *
Moo Shu Vegetables - 16g Carbohydrate; 4g Dietary Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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3 teaspoons toasted sesame oil
4 large eggs -- lightly beaten
2 teaspoons minced fresh ginger
2 garlic cloves -- minced
12 ounces shredded mixed vegetables -- such as rainbow salad or broccoli slaw (1 bag)
2 cups mung bean sprouts
1 bunch scallions -- sliced, divided
1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons hoisin sauce
Heat 1 teaspoon 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 teaspoons 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 scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add hoisin and the reserved eggs; 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.
Makes 4 servings, about 1 1/4 cups each.
AuthorNote: This vegetarian version of the classic Chinese stir-fry. Moo Shu, uses already-shredded vegetables to cut down on the prep time.
Cuisine:
"Asian"
Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"5 cups"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 177 Calories; 9g Fat (44.0% calories from fat); 9g Protein; 16g Carbohydrate; 4g Dietary Fiber; 212mg Cholesterol; 380mg Sodium. Exchanges: 1 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 904921 0 0 0 0 0
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