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Moo Shu Vegetable Stir-fry
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- 1/2 cup hoisin sauce
- 4 tsp. sesame oil, divided
- 3 tsp. minced garlic
- 2 tsp. fresh ginger root, minced
- 2 tsp. rice vinegar
- 1 tsp. Sriracha or other Asian chile paste (or more)
- 4 U eggs, whisked
- Cooking spray
- 3 cups cabbage slaw mix
- 14 oz. mixed Asian vegetables
- 6 U green onions, chopped
- 3 tbsp. cilantro, fresh, minced
- Whisk together the Hoisin sauce, half the sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
- Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the sesame oil. Add the egg and quickly scramble. Remove and set aside.
- Add the cabbage slaw, Asian vegetables, scallions, and 4 tbsp. water. Cook until everything is tender, about 4 minutes.
- Add the sauce from step 1 and cook for 1-2 more minutes. Stir in cilantro and egg.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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