Moisten with the hoisin

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

Ingredients:
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)

Instructions:
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.