Ingredients
4 large egg, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
2 cup mung bean sprout
1 bunch scallions, sliced, divided
1 Tbsp reduced-sodium soy sauce
1 Tbsp rice vinegar
2 Tbsp hoisin sauce (see shopping tip)
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. 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.
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
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 171
- Total Fat 9gm 14%
- Sodium 328mg 14%
- Total Carbohydrates 14gm 5%
- Fiber 4gm 16%
- Protein 11gm
- Cholesterol 212mg 71%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
