Name: Moo Shu Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 clove garlic; 2 teaspoon ginger root, fresh; 8 stalk green onion; 4 teaspoon sesame oil; 6 large egg; 2 cup shredded veggies, bagged (such as broccoli slaw); 2 cup Mung beans, mature seeds, sprouted, raw; 1 tablespoon soy sauce, gluten free; 1 tablespoon vinegar, cider; 2 tablespoon Hoisin sauce; 2 cup pineapple

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Moo Shu Vegetables

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings: 1.25 cups

Calories: 208kcal

Ingredients

2 clove garlic
2 teaspoon ginger root, fresh
8 stalk green onion
4 teaspoon sesame oil
6 large egg
2 cup shredded veggies, bagged (such as broccoli slaw)
2 cup Mung beans, mature seeds, sprouted, raw
1 tablespoon soy sauce, gluten free
1 tablespoon vinegar, cider
2 tablespoon Hoisin sauce
2 cup pineapple

Instructions

Mince garlic and ginger. Slice the green onions length wise. (Should be about 1 bunch of green onions.)
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat.
Add slightly beaten eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
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.
Serve with pineapple on the side.