MOO SHU STYLE VEGETABLES RECIPE FOR||WEIGHT LOSS||HOW TO MAKE MOO SHU STYLE VEGETABLES🤤🍳🥦🥬

MOO SHU STYLE VEGETABLES RECIPE FOR||WEIGHT LOSS||HOW TO MAKE MOO SHU STYLE VEGETABLES

RECIPE
PREPARATION:
20 mins
Cook:
20 mins
Total:
40 mins
Servings:
4

INGREDIENTS

3 teaspoons toasted sesame oil, divided

4 large eggs, lightly beaten

2 teaspoons minced fresh ginger

2 cloves garlic, minced

1 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, (see Shopping Tip)

DIRECTIONS

Step 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.

Step 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

Tips
Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets

NUTRITION FACTS
Serving Size: about 1 1/4 cups
Per Serving: 172 calories; protein 10.9g; carbohydrates 14.6g; dietary fiber 3.8g; sugars 7.1g; fat 8.7g; saturated fat 2.1g; cholesterol 186.2mg; vitamin a iu 505.9IU; vitamin c 11.6mg; folate 71.6mcg; calcium 57.1mg; iron 1.9mg; magnesium 25.5mg; potassium 235.5mg; sodium 365.6mg; thiamin 0.1mg; added sugar 1g.

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