Moo Shu Vegetables

August 2, 2012 at 12:38 pm Leave a comment

Paying $10, and then some, for a couple of handfuls of sliced veggies and some seasonings finally got to me.

2 eggs, lightly beaten with a splash of soy sauce
1 cup mushrooms, sliced
1 cup mung beans
1/2 bunch green scallion, sliced
2-3 cups cabbage, thinly sliced
1 carrot, shredded
1/2 bell pepper, sliced
1 clove garlic, grated
1/2 inch piece ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon seasoned vinegar
oil for sauteing
hoisin sauce

Scramble and cook the eggs in a large nonstick pan over medium heat
pour in egg and swirl to form thin layer on bottom of pan and cook through until set
remove from pan, cut into strips, and set aside

Add more oil to pan and let it get hot over high heat
add ginger and garlic and heat until fragrant (do not brown)
add vegetables and cook for approximately 3 minutes
return egg to pan
add soy sauce, sesame oil, and vinegar
mix well and heat through

Serve with a schmear of hoisin sauce on Chinese pancakes. I take the lazy way out here, and use heated flour tortillas.

Entry filed under: Chinese, For One or Two, Low Carb, Main Course, Popular Ethnic Dishes, Vegetarian. Tags: , .

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If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
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