Meatless Monday: Moo Shu Vegetables

September 23, 2013 at 3:27 pm 1 comment

Moo Shu Vegetables


  • 3 teaspoons toasted sesame oil, divided
  • 4 large eggs, lightly beaten
  • 2 teaspoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
  • 2 cups mung bean sprouts
  • 1 bunch scallions, sliced, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce


  1. 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.
  2. 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 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.
  3. Makes four, 1 1/4 cup servings.

Nutrition per Serving: 

  • 171 calories
  • 9 g total fat
  • 212 mg cholesterol
  • 14 g carbohydrates
  • 11 g protein
  • 4 g fiber
  • 328 mg sodium
  • 226 mg potassium

*Recipe from Eating Well:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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1 Comment Add your own

  • 1. Ani  |  September 23, 2013 at 3:34 pm

    Oooh I love the idea of this!! Would be great with rice noodles for a light dinner.


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