Contributed By: kaylam
Eating Well Oct 08
classic Chinese stir fry, typically made with pork, lots of vegetables, and scrambled eggs. Left out pork and used already shredded veggies to cut down prep time. Serve with whole wheat tortillas, asian hot sauce, and extra hoisin if desired.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree
Ingredients
3 tsp Toasted sesame oil, divided
4 Large eggs, lightly beaten
2 tsp Minced fresh ginger
2 cloves Garlic
1 12 oz Bag shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"
2 cups Mung bean sprouts
1 bunch Scallions, sliced, divided
1 tbsp Reduced-sodium soy sauce
1 tbsp Rice vinegar
2 tbsp Hoisin sauce
Preparation
1. 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.
2. Wipe out the pan and heat the remaining 2 tsp oil over med 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 the reserved eggs and hoisin; 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.
Cook's Notes
makes 4 servings, about 1 1/4 cups each.
Nutrition Information
Calories: 171
;
Total Fat: 9 g
;
Saturated Fat: 2 g
;
Carbohydrates: 14 g
;
Protein: 11 g
;
Vitamin C: 20 % DV
;
Sodium: 328 mg
;
Fiber: 4 g