When I was in high school, I went out for Chinese food with some friends while we planned and designed our youth group yearbook. At the restaurant, the waiter explained how to eat moo-shu, and told us to "moisten with the hoisin", which we (as 16 year old girls) found absolutely hilarious. Now, 15 years later, I still smile a little bit when I see hoisin sauce anywhere.
This easy recipe uses hoisin sauce, along with a small amount of soy sauce and rice wine vinegar, to create a really flavorful combination reminiscent of Chinese take out. But, you know, minus the MSG and copious amounts of oil. I threw it together in about 20 minutes, with the help of these fabulous bags of pre-shredded veggies that I've heard about for years now - broccoli slaw. I know that Hungry Girl is a big fan of them, and now I can see why.
We ate these with warm whole wheat tortillas, as suggested in the Eating Well recipe, and enjoyed every messy bite.
Moo Shu Vegetables
adapted from Eating Well
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” (I doubled so that we'd have enough for leftovers)
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tablespoon reduced-sodium soy sauce (doubled)
1 tablespoon rice vinegar (doubled)
2 tablespoons hoisin sauce (doubled)
1Heat 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.
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.