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 rice vinegar
oil for sauteing
hoisin sauce

Scramble and cook the eggs in a large nonstick pan over medium heat by pouring the egg and swirling the pan to form thin layer on bottom, cook through until set
remove from pan, roll, and 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, don’t brown
add vegetables and cook for approximately 3 minutes
return the egg to the pan
add soy sauce, sesame oil, and vinegar
mix well and heat through

Serve with a schmear of hoisin sauce on Chinese pancakes. Or, take the easy 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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