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Moo Shu Vegetable Stir Fry

Michael Nicely

"A quick and easy classic Chinese stir fry, omitting the pork it is traditionally served with to make it a vegetarian-friendly meal. Enjoy!"
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20 m servings 167 cals
Original recipe yields 4 servings

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  1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Pour in eggs; cook, stirring gently, until set, about 5 minutes. Transfer to a plate.
  2. Heat remaining 2 teaspoons oil in the skillet. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Stir in bean sprouts, broccoli slaw, soy sauce, and rice vinegar; cook until broccoli slaw is tender, about 5 minutes.
  3. Stir eggs and hoisin sauce into the skillet until eggs are in small pieces and heated through, about 3 minutes.

Nutrition Facts

Per Serving: 167 calories; 9.1 g fat; 12.6 g carbohydrates; 9 g protein; 186 mg cholesterol; 498 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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My store was out of broccoli slaw so I had to do my best at making my own. The bigger pieces didn't bother us because we like our veggies crunchy so it didn't matter that they were less done. I ...