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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great low-calorie vegetarian meal you can make in a flash at home! This recipes uses pre-shredded veggies so it comes together quickly. Recipe from Eating Well. They suggest serving with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired. Ingredients:
3 teaspoons toasted sesame oil, divided |
4 large eggs, lightly beaten |
2 teaspoons minced fresh ginger |
2 garlic cloves, minced |
1 (12 ounce) bag shredded mixed vegetables (rainbow salad or broccoli slaw ) |
2 cups mung bean sprouts |
1 bunch scallion, sliced, divided |
1 tablespoon reduced sodium soy sauce |
1 tablespoon rice vinegar |
2 tablespoons hoisin sauce |
Directions:
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.
3. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
4. 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.
5. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
6. Stir in the remaining scallions and remove from the heat.
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